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

4.4 out of 5 stars 21 customer reviews

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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: 4.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #418,604 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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Format: Hardcover Verified Purchase
I allowed a friend to borrow this book and never got it back. I actually missed it and had to order another copy!

Really, it is more thank just a cookbook. There's a well researched introduction profiling the different cuisines from one section of Hungary to another, and thoughts as to how all of them developed.

I would highly recommend this book for every Hungarian and also for everyone who likes the best cuisine in the world - Hungarian!
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Format: Hardcover Verified Purchase
I really enjoyed this cookbook. Since I have a Hungarian background, I am always interested in cookbooks about Hungarian
foods. I have to say, this is one of my favorite and most complete books that I have. Very, very happy with this cookbook
and would surely recommend to others. These recipes are very close to what my grandparents cooked and we enjoyed!
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By ju on April 11, 2014
Format: Hardcover Verified Purchase
You can have all the essential Hungarian recipes under one cover by this famous chef and restaurateur. (By the way, he was the life long best friend of János Starker, the world famous cellist.) Easy to follow instructions with historical notes. It is great even just for a 'reading' material.
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