The Cuisine of Hungary
Looking at the cuisine of Hungary, this book also looks at the history, anthropology, sociology and cultural of the country.
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- Paperback | 512 pages
- 146 x 231 x 30mm | 796g
- 29 Apr 1993
- Penguin Books Ltd
- London, United Kingdom
- illustrations, bibliography, indexes
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Table of contents
PART ONE A History of Hungarian Cuisine: The Mysterious Beginnings; The First Five Hundred Years; Three Worlds, Three Cuisines (The Sixteenth and Seventeenth Centuries); From the Liberation of Buda to the Austro-Hungarian Monarchy; The New Era. PART TWO Gastronomic Profiles of the Hungarian Regions: Transdanubia; Budapest; Northern Hungary; Transylvania; The Great Hungarian Plain. PART THREE Recipes: Soups; Soup Garnishes; Appetisers; Fish; Poultry; Pork and Bacon; Veal; Beef; Lamb and Mutton; Game Birds and Game; Traditional Stews; Gulyas, porkolt, paprikas & tokany; Potted Cabbage - Pickled or Otherwise; Dumplings; Stuffed Vegetables; Other Vegetable Preparations; Salads; Sauces; Bread and Biscuits; Dessert Creams, etc.; Deep-Fried Desserts; Hot Noodle Desserts; Pancakes; Strudels; Homestyle Cakes; Tortes; Cookies, etc.; Confections; Menus, etc. A Note on Six Poems by Jozsel. Indexes: i People, Places, Events ii Recipes, Menus, Foods, Wines iii Hungarian Index.