Flavors of Hungary is not only an outstanding collection of authentic recipes but also a bittersweet memoir of the author's homeland as seen through its unique cuisine. Though she and her family were imprisoned by occupying forces, her riches-to-rags tale of survival is deeply flavored with a gentle yearning for her native land and its rich culinary history. She warmly recounts her days in the family vineyards, the bounty of harvest, the festive winters in Budapest, and the first vegetables -- the primeurs -- of spring. The notes accompanying the recipes fondly recall Hungarian culinary traditions that add a special meaning to the dishes. Three generations of authentic recipes handwritten in a battered family cookbook make up this irresistible "old country" collection.
Some traditional favorites included here are the native Hungarian stews, or goulashes, fragrant with paprika; the kaposzata, or stuffed cabbages; the sweet and savory noodles; the traditional potato pancakes; the warm, crusty brioches; and the delectably sweet strudels and tortes. Rich with flavor and style, yet surprisingly simple to prepare, these are only a few of the more than two-hundred stellar recipes found in this collection. For enthusiasts of ethnic cuisine or for those who simply enjoy hearty fare, Flavors of Hungary affords a nostalgic tour through a sophisticated old-world cuisine.
