The Cuisine of Hungary

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Description: Hungary's history is colorful, splendid and peculiar to that nation alone. The same can be said for its food and wines, presented here for the first time in all their fascinating variety, from peasant soups to the sophisticated grande cuisine of the aristocracy, whose drama and flamboyance echo the Hungarian character itself. 

With the cooperation of Hungary's leading restaurateurs and chefs Mr. Lang has gathered the most comprehensive, thoroughly researched and detailed collection of recipes (well over 300), authentic and tested, ever presented in English. 

The recipes are precise formulas, in the American manner, rather than in the descriptive Middle European style; and nearly all are related to ingredients available in the United States. Many recipes are accompanied by notes on the origin of the dish, placing it in perspective with other nations' cuisines. Mr. Lang has prefaced this guide to Hungarian cooking with 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 and related matters in all the regions of Hungary today, from the restaurants and coffee- houses of Budapest to the shepherds' fires on the Great Plains. 

His account of the wine harvest and his discussion of that most Hungarian of condiments, paprika, are alone worth the price of the book. From its pages you will gain new respect for the lowly cabbage, and you may wind up creating the most magnificent torte. And in case you are one of the underprivileged who think Hungarian wine means only Tokay, your education is about to begin; you may use this book as a practical guide to wine buying. 

Lavishly illustrated by distinguished Hungarian artists, past and present, this is an entertaining, instructive, definitive book. 

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Condition: Jacket has a tear. Further good condition.