Culinaria Hungary (Culinaria (Paperback))

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 melded 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.