Penny, my wife and publisher, first suggested the idea for an ethnic cookbook while we were dating. Pen had begun introducing me to Czech cuisine, sharing some of her "favorites" with me. By the time we were doing the second cookbook, several of these dishes had made their way on to my "favorites" list. I understand now why her thoughts took her to the ethnic cookbook idea because so many of the recipes from her Czech background were readily adaptable to preparation in Dutch ovens. We later expanded the idea to an ethnic, and regional, cookbook while I was writing More Cee Dub's Dutch Oven and Other Camp Cooking, a couple of years ago, after encountering so many tasty recipes that had ethnic, and regional, roots. But this wasn't the first or last time an idea for a new project surfaced with the current project still short of completion! Anyway…
Not only is this country a melting pot of many races, but recipes as well. In many instances recipes brought from the "old country" ended up being modified because of ingredient availability. In other instances recipes were changed to reflect the cook's creativity when two styles of cuisine were combined, i.e., a Mexican pizza. Cooking, food preparation, and presentation of finished dishes are in a constant state of evolution. These changes are often minor and subtle but nonetheless change occurs. If you doubt this premise just look back ten years and changes become much more apparent.
The recipes we've selected come from a variety of sources. We've emphasized those of regional and or ethnic origin, but we didn't want to discriminate against those recipes whose genealogy eludes us. Many are from our own collection, but family and friends graciously have contributed other recipes for the purpose of sharing them with you, the reader.
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