Tongue, heart, brain, blood

"I don't wear a chef's jacket with my name embroidered on it, I don't use espuma, I don't like weighing ingredients, and I'm not fond of exclusive ingredients, excessive self-confidence, or tight briefs. Fortunately, there are many more things that I sincerely love. And that's what this book is about, a sincere tribute to the dishes I grew up with. Marbled meat, offal, wine, fruit brandies, nuts, herbs, and ordinary bread are typical products of our country and also the basis of my cuisine. I swear by old-fashioned cooking in a pot, animal fat, thick sauces, and the smell of smoked meat. I would like to highlight the thoroughly simple, inexpensive, and often overlooked ingredients that were once a common part of the local diet. Wheat, groats, nettles, sloes, currants, snails, marrow, and oxtail fill me with more excitement than foie gras with pineapple or an 18-course menu cooked in a plastic condom, served on slate and shrouded in spectacular clouds of dry ice and liquid nitrogen. A love letter to Moravian cuisine from a typographer, graphic designer, and winner of MasterChef 2022.