Culinaria Hungary Hardcover – 1 Nov 2006
Customers who viewed this item also viewed
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
About the Author
Born in Budapest, editor Aniko Gergely is the author of numerous articles and publications on culinary themes. She is one of the leading experts on Hungarian cooking. --This text refers to the Paperback edition.
Top customer reviews
I guess most people associate Hungarian food with goulash. This is the first recipe included, and other soups, stews and variants are fairly well represented. Also included are recipes for traditional puddings like strudel and dobos cake, roasts, Hungarian breads, dumplings, and pastries.
Interspersed with the recipes are articles on Hungarian delicacies - wines, including Bulls Blood and Tokaj, cheeses, and spirits like palinka and Unicum. The book also gives detail about Hungarian festivals and celebration food.
Chapters are split into regions (for example, Budapest, Lake Balaton and Transylvania all feature), although the different styles of cooking don't seem to vary that much from region to region.
The recipes are mostly well photographed and relatively easy to follow. I found it relatively easy to produce fairly authentic looking goulash and porkolt. I even managed to make homemade pasta dumplings following the instructions, which I'd usually avoid as being more hassle than it's worth.
The book also has loads of photos of life across Hungary, both in the touristy restaurants of Budapest and rural, less visited areas.
Unfortunately, this book isn't going to win any plaudits from the World Health Organisation - cream and lard feature prominently! - however, it's reasonably easy to alter at least some of the recipes to make them less calorific if you need to. Sadly, I don't think there's any way to eat the delicious lenges (discs of pasty, deep fried and then topped with garlic butter) as part of a healthy diet, unless it's only very occasionally!
Another problem is that it's really, really difficult to get most of the specialist food and ingredients mentioned here in the UK. It's not the book's fault, although it is frustrating!
Overall, this is an excellent book and, having read it, you'll be itching to not only try out the recipes but to visit Hungary.
We love this book, it helped us to understand the history and significance of the food that we had been eating.
This book includes my most favourite recipes from my childhood and more.
It also gives very detailed information about the history, geography, traditions and wines of the country which are important to fully understand and embrace this cuisine.
I love this book so much I'm actually going to order one for myself (even though I know and use most of the recipes already. :-)
Would you like to see more reviews about this item?
Most recent customer reviews