The Food and Cooking of Hungary

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This title offers 65 traditional recipes from Central Europe in 300 photographs. This is a delightful guide to the distinctive cuisine of Hungary with 65 step-by-step recipes and 300 photographs. A fascinating introduction brings to life the history, culture and traditions of Hungary, including local produce, national festivals, culinary influences, food preferences, and key ingredients and techniques. It introduces traditional dishes such as hearty plates of goulash (gulyas), spicy porkolt stews, classic strudels (retes) and dumplings (galuska or csipetke), along with lighter options such as soups, dips, salads and pasta. Savour the varied tastes of recipes such as Kohlrabi, Apple and Almond Soup; Noodles with Cheese and Bacon Sauce; Hussar Fillet of Beef; and, Balsamic and Rosemary Roasted Pears with Honey. This title includes beautiful, specially commissioned photographs of practical steps and final dishes, and nutritional information for every recipe. This fantastic new book takes you on a captivating and mouthwatering journey through the rolling, fertile plains of Hungary. After an enlightening introduction about the country, 65 recipes capture the spirit of the cuisine. They include Chilled Pear Soup, Feta and Paprika Brouchetta, and Hungarian Dumplings served with porkolt, the national stew. Other delights include Venison and Wild Mushroom Goulash and Hungarian Poppy Seed and Apple Strudel. From dumplings, goulash and strudel to croquettes, salads and pancakes, this cookbook allows you to explore the delights of Hungarian cooking in your own kitchen.

The Food and Cooking of Hungary

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