Hungarian American Cook Book 1948

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Description: Cooking is an art in which the Hungarian excels. Notwithstanding the fact that the fame of Hungarian cookery is universal, the average American is familiar with scarcely more than the renowned "Hungarian Goulash." Yet there are many who have been delighted by the exquisite flavor and aroma of the various dishes and tid-bits of true Hungarian cookery. 

It is not to be denied that a great measure of the success of the Hungarian cuisine comes from the fertile native soil, the brilliant sunshine and the rivers and lakes which supply them with every delicacy... the excellent fresh-water crabs, and the various fresh-water fish provided by the beautiful Blue Danube, the Tisza River and Lake Balaton. The meats, poultry and game by their very excellence, not only ensure success, but are greatly enriched by careful preparation in the kitchen. Hungarian fruit and vegetables, among the best in flavor, aroma and beauty, would deserve a chapter in themselves. The apricots from the Hungarian Plain, especially from the districts of Kecskemet and Cegled, are unique. Eaten raw or made into fruit salad, jam or pulp, they are delightful. 

Here is a book that lifts the veil and discloses secrets to those who are desirous of adding a variety of Hungarian dishes to their menus. I am convinced that it will be a source of great pleasure to those who use it through the medium of the dining table. 

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Condition: Good condition.