Each domestic region has recipes that are unique. South Bohemian dumplings with blueberry žahour, Krkonoše soursop, Wallachian mutton goulash, ornamental Chod cakes, fried asparagus from the south of Moravia or patents with blackberry jam from Slovácko. Home food is the opposite of restaurant food, which is personal, connected to specific people and stories. It is based on commonly available and local raw materials and usually does not require complex procedures.

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Get to know the taste geography of Bohemia, Moravia and Silesia:
* 13 chapters according to domestic ethnographic regions, including introduction of basic raw materials
* 135 recipes for soups, main and sweet dishes, everyday and festive dishes
* 40 tips for trips to nature and gastronomic experiences including maps
* 13 still alive regional traditions from Wallachia, Slovakia, Brno, Haná, Silesia, Podkrkonoší, Horáck, Polabí, Prague, South Bohemia, Šumava, Chodsk and Sudetenland.