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Culinaria Hungary
     

Culinaria Hungary

3.3 3
by Aniko Gergely, Christoph Buschel (Photographer), Ruprecht Stempell (Photographer)
 

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Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the “Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary

Overview

Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the “Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the “fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.

Product Details

ISBN-13:
9783848003877
Publisher:
h.f.ullmann publishing
Publication date:
02/15/2013
Series:
Culinaria
Pages:
320
Product dimensions:
8.80(w) x 10.10(h) x 1.10(d)

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Meet the Author

Born in Budapest, editor Anikó Gergely is the author of numerous articles and publications on culinary themes. She is one of the leading experts on Hungarian cooking.

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Culinaria Hungary (LCT) 3.3 out of 5 based on 0 ratings. 3 reviews.
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