\u0160\u00e1rka Otev\u0159el Camrdov\u00e1 and Marek Barto\u0161 shine a light on the 'real treasure' of food preservation in Czechia<\/p>\n
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Our cookbook of the week is God Is a Pickle: Recipes and Stories for Preserving the Seasons \u2013 A Culinary Journey Through the Czech Republic by \u0160\u00e1rka Otev\u0159el Camrdov\u00e1 and Marek Barto\u0161.<\/p>\n
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Jump to the recipes: cherry compote, bublanina (Czech fruit cake) and wild strawberry jam.<\/p>\n
\u0160\u00e1rka Otev\u0159el Camrdov\u00e1 sees food preservation as a spiritual practice of sorts. Czechia, where she was born and raised, is considered one of the world\u2019s most secular countries. \u201cWe don\u2019t go to church on Sundays, but what we do is preserving,\u201d says the food writer and editor who divides her time between Europe and New York City. \u201cFor us, it\u2019s very meditative, something we believe in.\u201d Pantry shelves stocked with jars of homemade preserves are \u201calmost sacred.\u201d<\/p>\n
In God Is a Pickle (Gestalten, 2026), Otev\u0159el Camrdov\u00e1 and Prague-based food photographer Marek Barto\u0161 show the depth of Czechs\u2019 devotion to food preservation in all its forms, from compotes and confits to infused oils and vinegars.<\/p>\n
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