Hungarian Specialties Cookery Book

Hungarian Specialties Cookery Book
Title Hungarian Specialties Cookery Book PDF eBook
Author Nelly De Sacellary
Publisher Applewood Books
Pages 114
Release 2008-07
Genre Cooking
ISBN 1429012110

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This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.

The Traditional Hungarian Kitchen

The Traditional Hungarian Kitchen
Title The Traditional Hungarian Kitchen PDF eBook
Author Ilona Horváth
Publisher Vince Books
Pages 0
Release 2010
Genre Cooking, Hungarian
ISBN 9789639552456

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Filled with 133 easy recipes for everyday and holiday occasions, each entry in this resource is drawn from the most popular Hungarian cookery book--including the best of traditional Hungarian cuisine.

Hungarian Cookbook: Old World Recipes for New World Cooks

Hungarian Cookbook: Old World Recipes for New World Cooks
Title Hungarian Cookbook: Old World Recipes for New World Cooks PDF eBook
Author Yolanda Fintor
Publisher
Pages 0
Release 2009
Genre Cooking
ISBN 9780781812405

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These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

Early Jewish Cookbooks

Early Jewish Cookbooks
Title Early Jewish Cookbooks PDF eBook
Author András Koerner
Publisher Central European University Press
Pages 272
Release 2022-05-10
Genre Cooking
ISBN 9633864305

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The seven essays in this volume focus such previously unexplored subjects as the world’s first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food. In this volume András Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work Jewish Cuisine in Hungary: A Cultural History, also published by CEU Press, which received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.

Jewish Cuisine in Hungary

Jewish Cuisine in Hungary
Title Jewish Cuisine in Hungary PDF eBook
Author András Koerner
Publisher Central European University Press
Pages 432
Release 2019-12-01
Genre Social Science
ISBN 9633862744

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Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.

Gundel's Hungarian Cookbook

Gundel's Hungarian Cookbook
Title Gundel's Hungarian Cookbook PDF eBook
Author Károly Gundel
Publisher Arthur Vanous Company
Pages 144
Release 1990
Genre Cooking
ISBN 9789631330861

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This is an old, tried, & true HUNGARIAN cookbook 1st published in 1934. All ingredients listed in order they should be used, as well as one step after the other. Recipes are for six people...for soups, hot & cold apetizers, meats, salads, & deserts.

The Hungarian Cookbook

The Hungarian Cookbook
Title The Hungarian Cookbook PDF eBook
Author Susan Derecskey
Publisher William Morrow Cookbooks
Pages 288
Release 1987-10-14
Genre Cooking
ISBN 9780060914370

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"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times