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George Lang's Cuisine of Hungary Hardcover – June 13, 1994
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Top Customer Reviews
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.
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.
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 ›
I get gun shy about recipes when one is so badly mistaken, so I doubt I'll try anything else from this book, but I might enjoy reading it for the historical content.
Most Recent Customer Reviews
A classic, so full of wonderful Hungarian recipes, culture and folklorePublished 13 months ago by Lavonne H. Hayden
Great for both the historical and regional information to both Hungary, it's people, culture and cuisine, and origins of same listed before. Very good source for authentic recipes.Published 13 months ago by Peter M. Gentes
Excellent , not only as a cookbook, but a well researched history of the Hungarian life as it was for many yearsPublished 21 months ago by Elizabeth
You can have all the essential Hungarian recipes under one cover by this famous chef and restaurateur. Read morePublished 22 months ago by ju
Lang works history, tradition, and meals into this fabulous book to show just what certain food meant to the various populations of Hungary. Read morePublished on December 20, 2013 by E. S. Leik
The first time I saw this cookbook was many years ago. A very good friend gifted me with it and it has been my favorite cookbook since. Read morePublished on December 13, 2013 by Eva Byram