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George Lang's Cuisine of Hungary Hardcover – June 13, 1994


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Product Details

  • Hardcover: 495 pages
  • Publisher: Wings Books (June 13, 1994)
  • Language: English
  • ISBN-10: 0517118688
  • ISBN-13: 978-0517118689
  • Product Dimensions: 1.2 x 7 x 9.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #281,329 in Books (See Top 100 in Books)

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Customer Reviews

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See all 12 customer reviews
You can't go wrong with this one!
Richard J. Sherman
Lang works history, tradition, and meals into this fabulous book to show just what certain food meant to the various populations of Hungary.
E. S. Leik
If you're interested in Hungarian cookery at all, this is a must have.
Michele A Oshman

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By W. Gulyas on February 27, 2006
Format: Hardcover Verified Purchase
For many who have been fortunate enough to have had it, there is nothing better than good Hungarian food. As the child of a political refugee from Communist Hungary and an American mother who embraced Hungarian culture and language, and also having had the good fortune to visit Hungary many times, I have been familiar with and loved Hungarian cuisine for a long time. I have also been frustrated in my search for a good, thorough, Hungarian cookbook, and generally have to look through several I own anytime I'm trying to find a recipe. Finding authentic recipes has become even more difficult in the last decade or so, as more and more Hungarian recipes have become westernized and modified even in Hungary.

Mr. Lang's book is the best, most useful, and completely thorough on authentic Hungarian cooking that I have found. It has enabled me to recreate some of the most delicious dishes my grandmother served me, as well as some of the exceptional pastries and cakes that were commonplace in Hungarian and Austrian coffee houses in the past. Mr. Lang's recipes are excellent, and will enable anyone to cook truly great Hungarian food. Additionally, for those who are interested (or who may become interested through experiencing the cuisine,) Mr. Lang has included a masterfully researched section on the history and culture of Hungary. A great book for those who simply enjoy creating and eating good food, to those who are already knowledgable of Hungarian cooking and culture.
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24 of 27 people found the following review helpful By shaw6 on May 9, 2003
Format: Hardcover
This is a wonderful book, full of quirky facts and Hungarian cooking history. The author is opinionated in the most delightfully Hungarian way.
Did you know, for example, that just as "the secret of the abundance of good Hungarian string instrumentalists is that they have a well developed "sound sense", it is most probable that Hungarian housewives and cooks are either born with or develop a keen "soup sense"? No?
Or what about this gem: "it wouldn't be too farfetched to say that Hungary specialises in winning international culinary battles and losing revolutions". Hmm. The French and Italians might have a thing or two to say about that.
To use it as a cookbook, you pretty much need to be an experienced cook. How about the soup recipe that begins, "first mince some meat"? Or the one that half way through instructs you to "make a roux" with no further hints?
I've made about 10 recipes from this book. With the exception of simple dumplings, none has taken less than an hour, most upwards of two.
Oh yes, the result is worth it. Yummm. It's just not for the fainthearted.
Buy the book for the history and other reading. For example, a list of actions Hungarian farmers were required to perform each month in 1674.
A sample:
February - Every fifth day you have to give kiln-dried beans to peacocks to make sure that they will lay eggs speedily enough.
March - Put three goose eggs under the stork and when they hatch take them away from the stork. You can catch crabs with frog's legs, and fish with your hands if you smear your feet and legs with a mixture of melted game grease and honey.
April - buy salt for the summer and put carp into the lake.
No explanation for why the eggs go under the stork!
Read more ›
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5 of 5 people found the following review helpful By Richard J. Sherman on September 17, 2012
Format: Hardcover Verified Purchase
This is the quintessiential Hungarian cook book and a history lesson as well. Being a second generation Hungarian, I grew up loving my grandmothers' Hungarian dishes. Now, I can not only make them myself; but, I can leave a legacy of Hungarian cuisine for my children and grandchildren. The recipes are easy to follow, authentic, and comprehensive. You can't go wrong with this one! The stories about the history of Hungary are fascinating!
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3 of 3 people found the following review helpful By Rozalia Balazsi on December 12, 2011
Format: Hardcover Verified Purchase
This book is priceless! The history and the origins of each dish what making this book very rare and special. The only drawback I have found, that has no pictures of the dishes. And also the text size is very small. I believe it is time to update this book George, and to convert into a ebook version.
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3 of 3 people found the following review helpful By S Inman on April 29, 2013
Format: Hardcover Verified Purchase
I really enjoyed this because it was more than a cookbook it was a history lesson and if you have any Hungarian blood in your line you will learn where many of your foibles come from.
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1 of 1 people found the following review helpful By Michele A Oshman on July 8, 2014
Format: Hardcover
Researching Hungarian cooking for my class on the history of foods I discovered that nearly every book or website that discusses Hungarian cuisine references George Lang. This is the quintessential text on Hungarian cooking. If you're interested in Hungarian cookery at all, this is a must have.
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