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These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavour. The new chapter on breads focuses on yeast breads, with a short section on quick breads. This is more than just a collection of 142 enticing Hungarian recipes. The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book.
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.
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.
June Meyer's Authentic Hungarian Heirloom Recipes, Third Edition is a cookbook filled with 95 authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never written down, but have been handed down for many generations in her family. It also contains chapters on the origin of June Meyers Family Recipes and an account of life in Altkeer, Batchka region, Hungary around 1900. A chapter on Hungarian Christmas Cookies, a History of German Settlement in Southern Hungary, and a History of The Danube Swabians in the Twentieth Century by Historian Susan Clarkson, and the Danube Swabian Coat of Arms. The cookbook is organized with one recipe per page and each recipe is preceded by a short colorful remembrance or historical fact. It has a detailed description of ingredients used in the recipes and an Alphabetical and Category Recipe Index with English and Hungarian names.The Recipe Categories include Relish & Pickles, Salads & Slaws, Soups and Dumplings, Main Course, Side Dishes, Sauces, Pastries, Hungarian Christmas Cookies, Fillings For Kipfels And Cookies, and Other Hungarian Goodies. All the recipes are kitchen-tested. You will surely enjoy the food, authentic recipes and stories. (Written in English)
Culinaria Hungary presents the richness of Hungarin cuisine with recipes for Salami, goulash, marmalade-filled crepes and many other specialties.
Popular cable TV chef Georgia Sarianides adapts healthy and delicious Old World Greek recipes to new American ingredients and lifestyles in a book that introduces the cuisine of Greece in a fun and engaging way. Approximately 175 recipes and cooking tips.
"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
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.
For novices and gourmets, this unique cookbook offers a tempting variety of Central European dishes from the shores of the Danube River, bringing Old World flavour to today's dishes. Including such favourites as: Black Forest Pork Roast; Housekove Knedliky (Bread Dumplings); Hungarian Goulash; Spinach Zagora Style (from Bulgaria); and Mititei (Romanian Sausages) this cookbook spans the range of home cooking. Along with a special chapter, Christmas Along the Danube, which covers holiday specialities of all the countries, the book also includes black and white photographs of menus, shots of regional interest, and maps and illustrations throughout. A new appendix includes information about classic wines from central European countries like Germany, Austria and Hungary.