Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

by Magdolna Hargittai

An overview of Hungarian cookery, including information about the country's geography, history, holidays, and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.

Genres: Cooking, Cookbooks, Nonfiction

72 pages, Library Binding

First published April 1, 1989

Reviews

[Sallee · Rating 5 out of 5]

This book was found in the Children's section of my library and all the books in this ethnic series are geared to children, part history lesson, and geography lesson, it also has the most popular Hungarian recipes. Recipes that I grew up with and that my Hungarian mother would provide wonderful meals of Palacsinta, Strudels, Walnut or poppy seed rolls, creamed spinach, goulash, and noodles with cottage cheese and the cheese spread. I was probably one of the few 5-yr. olds that would actually beg for more spinach! I am planningon buying this one and a few others in the series. Simply laid out, with nice pictures and facinating cultural facts...a cookbook that easily spans generations.

[Kim · Rating 4 out of 5]

Simple Hungarian recipes. Includes chapters about the country and cooking tips. Great photos. Tempted to make: tomato salad, cold plate, goulash, cucumber salad, paprika chicken, stuffed green peppers with potatoes, creamed spinach with fried rolls, and walnut filled roll.