The Hungarian cookbook
Subtitle: the pleasures of Hungarian food and wine
By: Susan Derecskey ; with a note on wines by Charles G. Derecskey ; drawings by George Koizumi.
Edition: 1st Perennial Library ed.
Publisher: Perennial Library
Published: 1987
Place of publication: New York
Language: eng
Number of pages: 258
Subjects: Cookery, Hungarian.
Description: "The Hungarians, a fierce and proud people, take particular pride in their unique cuisine, which is on a par with the world's finest. It is basically straightforward and simple, its ingredients, for the most part, easily available and its techniques not hard to master. In its imaginative use of meats, vegetables, and grains, and in its special seasonings, it offers the American cook--whether novice or accomplished--a welcome and exhilarating change. A whole new range of flavors and combinations becomes available to the adventurous cook in Susan Derecskey's fine collection of recipes. They include, of course, such classics as goulash and chicken paprikash, but far more unusual and exotic ways to prepare beef and pork and poultry and lamb are detailed. Dumplings and noodles for wonderful soups are easier to make than you might expect, and the many ways of preparing all kinds of vegetables will astonish you. Desserts are superlative and addicting. Suggestions for complete menus and the wines to accompany them add to the book's usefulness." -- Amazon.com viewed July 31, 2020.
Notes: Captions and index in English and Hungarian.
Reprint. Originally published: New York : Harper & Row, 1972. 1st ed. With a new preface by the author.
Includes indexes.