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Goulash (Pörkölt) is of course a well-known Hungarian dish,
but Hungarian cuisine has much else to offer too.
Paprika (introduced by the Ottoman Turks who invaded
Hungary in 1526), sour cream and eggs feature
heavily in the Hungarian kitchen. Other popular dishes include
pan-fried goose liver and Gulyas, a beef and vegetable soup which many
non-Hungarians mistakenly call Goulash.
On this page, you'll find a great selection of Hungarian Cook Books.
DOWNLOADS AND WEB SITES
BOOKS
By Susan Derecskey
William Morrow Cookbooks
Released: 1987-10-14
Paperback (288 pages)
 | List Price: $17.00
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"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times |
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By Andras Koerner
UPNE
Paperback (444 pages)
 | List Price: $26.00
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A Taste of the Past is an entertaining reconstruction of the daily life and household of Therese (Riza) Baruch (1851-1938), the great-grandmother of the author, Andras Koerner. Based on an unusually complete cache of letters, recipes, personal artifacts, and eyewitness testimony, Koerner describes in loving detail the domestic life of a nineteenth-century Hungarian Jewish woman, with special emphasis on the meals she served her family.
Based on Riza's letters, part one offers an imaginative sketch of growing up in a religious middle-class family in the 1860s and 70s in an industrial town in western Hungary. Part one also describes Riza's reactions to the dilemmas posed by the early signs of Jewish assimilation. In part two, the heart of the book, Riza has married, moved to a smaller town near the Austrian border, and become the central figure of a large household. Koerner recreates a typical day in the life of Riza and her family, peppering his narrative with recipes of the food she served for breakfast, mid-morning snack, lunch, afternoon coffee-and-cake, and the much more modest evening meal.
Riza's family was religious, and Koerner also describes the special foods (pike in sour aspic, cholent, apple-matzo kugel, and much more) she served to celebrate the Sabbath and the six major Jewish holidays. Short introductions to the recipes describe the evolution of the dishes through the centuries, their role in Jewish culture, and how cultural influences and religious traditions shaped Riza's cooking.
More than 125 evocative pen-and-ink illustrations bring Riza's story and her food to life. A Taste of the Past offers an enchanting look at Jewish daily life in western Hungary in the late nineteenth and early twentieth century, a time when middle-class Jews were increasingly assimilated into mainstream Hungarian life and culture. Such small-town Jewish life had completely disappeared due to the Holocaust. Koerner's book revives this lost world and invites the reader to be a guest in Riza's house to watch her caring for her family, shopping, cooking, and preparing for the holidays. By offering easy-to-follow updated versions of her recipes, the book also allows readers to savor Riza's dishes and desserts in their own kitchens, thus completing this experience of a visit to the past. |
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By Magdi Zold
Gourmet Hungarian
Spiral-bound (50 pages)
 | List Price: $24.99
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This unique cookbook is written with the today's busy lifestyle in mind introduces modern versions of recipes handed down for generations. The cookbook brings the true traditional taste of Hungary to your table by choosing among the easy-to-follow recipes. The book is packed full of practical tips,useful hints and step-by-step lavish color photography |
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By Aniko Gergely & Ruprecht Stempell
Konemann
Hardcover (320 pages)
 | List Price: $19.95
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By Yolanda Nagy Fintor
Hippocrene Books
Hardcover (230 pages)
 | List Price: $24.95
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By Paula P. Bennett
Hippocrene Books
Paperback (225 pages)
 | List Price: $11.95
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By Alex Liddell
Mitchell Beazley
Paperback (368 pages)
 | List Price: $29.95
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Hungary has 22 wine regions, and a once-proud tradition that had to be completely reinvented after 45 years of communism—during which time the entire structure of grape growing and wine production was altered beyond recognition. This fascinating reference details that readjustment, which continues to this day, and shows how it has developed through privatization, foreign investment, and the dedication of small producers who struggle to achieve quality standards despite a chronic lack of capital. More than 300 wine producers are featured, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known regions that may yet have the potential to make world-class wines.
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By Paul Kovi
Random House Value Publishing
Released: 1985-08-21
Hardcover (428 pages)
| List Price: $37.00
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By Edward Weiss
Random House Value Publishing
Released: 1988-08-24
Hardcover (192 pages)
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By Charlotte Slovak Biro
Cole Group
Paperback (192 pages)
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