A delightful guide to the distinctive cuisine of Hungary with 65 step by step recipes and 300 photographs.

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.

This definitive guide to the cuisine of Hungary also contains an engrossing history of the Hungarian kitchen, dating back to its mysterious origins among the Mongol tribes, followed by an amusing ten-century survey of gastronomy & related matters in all the regions of Hungary today. Fascinating to read, Mr. Lang's account of the wine harvest & his discussion of that most Hungarian of all condiments, paprika, are alone worth the price of the book. Lavishly illustrated by distinguished Hungarian artists, past & present, this is an entertaining, instructive, definitive book."What cookbooks should be & almost never are." Orig. pub. in '71; this with new intro.

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.

An overview of Hungarian cookery, including information about the country's geography, history, holidays, and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.

Culinaria Hungary presents the richness of Hungarin cuisine with recipes for Salami, goulash, marmalade-filled crepes and many other specialties.