Hungarian Cookbook: Old World Recipes for New World Cooks

by Yolanda Nagy Fintor

These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practiced by Hungarian bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Ebooks

230 pages, Kindle Edition

First published September 30, 2000

Reviews

[Jeanie · Rating 5 out of 5]

What I love about the recipes in this book is the author takes traditional recipes and brings them into the modern day, simplifies them. I've used this book a few times, and made a few of the recipes, and will definitely be making more and referring to it often.

[Tamera · Rating 3 out of 5]

I don't feel like I can truly rate this book yet - I had several recipes bookmarked, but only made one before I had to return it to the library. The goulash was disappointing, and didn't reheat well, but I went against the recipe and stirred in all the sour cream instead of placing it on top as a topping. I will get the book again at some point and try some more recipes. I liked the description and how to use / pick some of the ingredients.

[Courtney Adje · Rating 5 out of 5]

Wonderful!

I loved this cookbook so much. It’s not only a great cookbook but just a great book to read in general. I love the layout and don’t mind that there are aren’t a lot of pictures. I would much rather have the stories the author shares as well as the insight to Hungarian culture and language. I can’t wait to start cooking some of these recipes!!

[Joan · Rating 4 out of 5]

Covers All the Basics and then Some

I liked the way the author incorporated her family traditions to the recipes. It's Interesting that the author's family first settled in Pittsburgh, which is where my father's Hungarian family went after Ellis Island.

As yet, I haven't tried any of the recipes. The author generally uses two versions. The first is the original and the second using more "modern" methods. One thing I do not like is that she recommends using margarine. I'm for using natural ingredients. Other than that, I'm anxious to try many of the recipes. Last year I took cooking lessons in Budapest so I'm familiar with many of the techniques.

[Monique · Rating 4 out of 5]

Loved the history behind the recipes. You could just read the text without worrying about cooking if you were of a mind to.

[Ken Weinert]

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