- Series: Culinaria
- Hardcover: 320 pages
- Publisher: Konemann (January 2000)
- Language: English
- ISBN-10: 3829026188
- ISBN-13: 978-3829026185
- Product Dimensions: 10.2 x 8.8 x 0.9 inches
- Shipping Weight: 3.1 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (24 customer reviews)
- Amazon Best Sellers Rank: #1,265,939 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Hungary (Culinaria) 0th Edition
Use the Amazon App to scan ISBNs and compare prices.
Customers who bought this item also bought
Customers who viewed this item also viewed
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top customer reviews
The recipes are authentic and they cover the variety of the home-made dishes we eat.
This book will make you want to cook a tasty gulyas soup and a chicken paprikas with noodles... but be careful! You may soon find yourself sitting in a cafe in Budapest trying one delicious pastry after the other, or getting dizzy on a wine-tasting tour near the Balaton or trying to sneak some sausage and pickled vegetables in your suitcase on the way back. :) Jó étvágyat! Enjoy!
the creamed spinach recipe (spenot), which turned out just perfect. (I followed the book's recipe to the
letter.) Not everyone will like this particular dish, but this is what I grew up with and I always loved it.
I have numerous Hungarian cookbooks--some from Hungary--but this is by far the best.
I'm also impressed that on one of the first few pages there's a picture of carp soup. I'm originally from Baja,
Hungary, where this soup is served at Christmas at many family's tables. There's nothing I've ever tasted in
the 50 years of my life that compares to a properly made carp soup--absolutely nothing. I'm so impressed
that this book gives this dish the attention it deserves.
If you think that carp soup is a joke, do a Google search using the following key words:
baja hungary fish soup festival
However, don't bother trying to make the soup...
Update: If you feel adventurous, I put together a web page which has the Engish version of the recipe: web.mac.com/ferencho/halaszle/recept.html
I purchased this cook book for my father as a Christmas gift. My father is from Serbia. His mother came from small town nestled between Hungary and Romania called Novi Knezavac, so Hungarian cooking was very much apart of my fathers family upbringing. This cookbook was the perfect gift for him.
The book is comprehensive, in that it explains the differences and origins of certain ingredients, like peppers, and ground paprikas. I know my father only cooks stuffed peppers in Toronto when he is able to find certain stores in the city that carry Hungarian peppers towards the late summer and early fall seasons. There is a very good reason for that... and the book explains this. Some peppers hold their shapes better during cooking, but more importantly some don't over power the dish as virtually all other peppers would. The book also talks about many other ingredients such as plum brandy (and how it's made), cheeses, wines, and wild mushrooms etc etc.
"Terroir" is a word the French use to describe how the natural characteristics of a place influences the taste of whatever is grown there. This term is certainly not lost in this cookbook. Whether it be the cherries, apricots, plums, paprikas, wines or even wild mushrooms, this book describes the different varieties that are found throughout Hungary.
This book is a gem. Of special note are the recipes for goulash, dumplings, strudels, sauerkraut, beigels (walnut or poppy seed loafs), or my all time favorite cake "Dobos torta". The first time I had Dobos torta was in a Opatija Croatia back in 1965. I fell in love with this cake. There are perhaps only 5 bakeries in Toronto that make this classic cake. I only have one very old French cookbook that has a recipe for it... and at that there is only one picture. Well to my surprise this book has 15 pictures of the finished cake and photo's of how it's made. I've been looking for a comprehensive recipe for this torta for years. To my surprise this book has the best one I've ever seen. Not only that... the origins or history of this cake is in this book too. My fathers family had always known this cake was from Hungary... but no one seemed to know how it got it's name. My late uncle said it was derived from the word "drum" or "dob" in Hungarian, because the caramel topping when hard looks like the skin of a drum. Well this commonly believed story is not true. The cake is named after a late 19th century master chef called Jozsef C. Dobos. His famous recipe for the cake was passed onto the Budapest Trade Association after his retirement in 1906. So this famous torta, popular with the Austrian royal family finally became known to the world... a very interesting story behind the creation of one of Europe's classic cakes. This is just one of many tidbits this book contains.
The book contains a great deal of very colourful and beautiful photographs (a must for a good cookbook). To sum it up... this cookbook is one of the best I've purchased in years. If you are serious about Hungarian cuisine. Then this book is for you.