Customer Reviews

Margaret, Tom, and Mary's Authentic Hungarian Cookbook

5 star:		(1)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(3)

 

 

One cannot call these 42 pages of misprint a cookbook. To call it an "Authentic Hungarian Cookbook" is a joke and an embarrassment to Hungarians. How it got published is unbelievable - a plethora of misspelled words, both in Hungarian and English, made-up words (goulosh, rue, gol - to name a few), recipes with no instructions for cooking, and punctuation errors. Can you classify macaroni and cheese, seafood "chapino", clam linguini, pizza, and cream pies as Hungarian? Were the authors joking to include a recipe for preparing Jello? The editorial review is also laughable - "...carefully explains the time-honored cooking methods", "...explicit instructions". Nothing could be further from the truth. I have a collection of over 600 cookbooks and this is by far the worst in that collection.

If you want to read funny (and you read and understand Hungarian), then this book is for you. The recipes are sort of OK, but too simlified. The Hungarian titles are less then good impressions, so why bother? This little booklet covers about 0.1% of the Hungarian cooking. My advice to the authors: go to Hungary first and then try it again. Tamas Sarossy (Autentic Hungarian)

This "authentic Hungarian cookbook" deserves 0 stars, but Amazon didn't give me that option. Besides the English misspellings like "tomatoe" and "rue," many Hungarian words are misspelled as well, leading me to believe that the author cannot speak, read, or write Hungarian, much less cook Hungarian! The majority of dishes presented in this book are as foreign to Hungarians as sushi! Jello? Clams? Come on. If you want accurate information on Hungarian cuisine, Aniko Gergely's Culinaria Hungary and George Lang's The Cuisine of Hungary are your best sources. Jo etvagyat kivanok! That's Hungarian for "bon appetit!"

Easy-to-make, no-hassle, authentic Hungarian recipes. I have two other Hungareian cookbooks, but his one is the only one I keep in MY kitchen. Thanks Barbara!