The Hungarian Cookbook
The Hungarian Cookbook by Susan Derecskey, published by HarperCollins on October 14, 1987, is a comprehensive guide to Hungarian cuisine. This 60th edition features 288 pages and is presented in English. The book explores the diverse culinary traditions of Hungary, highlighting the influences of Germanic, Slavic, Tartar, and Turkish cultures on its dishes.
Readers will find a rich array of recipes that reflect the unique flavors and techniques characteristic of Hungarian cooking. The book delves into various aspects of this cuisine, providing insights into its historical context and the melding of different culinary traditions. With its detailed approach to cooking, The Hungarian Cookbook serves as a valuable resource for anyone interested in exploring this distinctive culinary landscape.
Official synopsis Publisher
“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
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