The life mission of the authors of this unique book is cooking. They met for the first time in 1978, on Wenceslas Square in the kitchen of the Ambassador Hotel, where Jaroslav was the chef and Jiří joined him as a culinary talent. "He was our progressive pupil," recalls the nestor of Czech chefs, and his colleague adds: "Even then I realized that he was born for this profession." Their life paths then fatefully intersected at Barrandová. The Four Seasons is their first joint book project. Jaroslav Sapík, a top chef in the culinary field and promoter of Czech cuisine at home and abroad, cooks for the general public and especially for guests in his family restaurant. Jiří Babica is one of our most popular TV chefs and his domain is cooking for everyone. "I always wanted everyone to be able to prepare my recipes at home and enjoy cooking." The rhythm of the changing seasons also accompanies their joint book and meanders deliciously throughout the year. They use a lot of ingredients that are naturally available at the given time of year and belong to it. Goat cheese, young veal or sorrel belong to spring, cherries and fish to summer, plums and venison to autumn – and winter, of course, is the Czech killer. If you understand this, you will find this book a joy and an inspiration.