Hungarian Recipes & Cookbooks

How to Cook dishes from Hungary

• Guly´sleves - A Hungarian meat soup, known overseas as "goulash". It is traditionally made in a cauldron from beef and onions, and flavored with paprika. Potatoes, pasta squares, tomatoes, carrots, and fresh peppers may be added to the soup, and it may also contain hot chilies, or be flavored with garlic, herbs, or white wine. There are actually many different variations of the recipe, each with their own names and particular combinations of ingredients.
  
  
• Halészlé - A fish soup made with mixed freshwater fish and onions, and flavored with paprika.
  
  
• Hideg meggyleves - A soup made from sour cherries, and served cold. As well as fresh sour cherries, it usually contains fresh cream and spices such as (allspice, cinnamon and cloves). Sometimes normal cherries may be added, and sour cream is often used instead of fresh cream. Hideg meggyleves can be eaten as an appetizer or as a dessert!
  
  
• Pecsenye - Pork served with cabbage.
  
  
• Pörkölt - Meat stew.
  
  
• Stef´nia szelet - The Hungarian version of meatloaf with hard-boiled eggs in the middle.
  
  
• Töltött paprika - Peppers stuffed with ground meat, rice and spices.
  
  
• Töltött k´poszta - Stuffed cabbage.

• Dobos torta - A layered sponge cake, covered with chocolate, caramel and nuts. It is named after its inventor, the Hungarian confectioner, József C. Dobos.
  
  
• Linzertorte - A tart made from a crumbly pastry containing ground almonds, and filled with jam. The top of the tart usually has a lattice design with strips of pastry, and decorated with almonds. The dish is named for the city of Linz in Austria, where the recipe originated.
  
  
• Rétes - The Hungarian version of strudel.
  
  
• Rigó Jancsi - A cube-shaped cake made from two layers of chocolate sponge cake. In between the two layers is a chocolate cream filling, and the top of the cake is also glazed with chocolate.

• Hungarian Recipes eBooks

• Eastern European Recipes & Cookbooks

Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition By Yolanda Nagy Fintor Hippocrene Books Paperback (230 pages) List Price: $14.95* Lowest New Price: $8.81* Lowest Used Price: $14.94* Usually ships in 24 hours* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here ISBN13: 9780781812405 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed Product Description: 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 practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

The Hungarian Cookbook By Susan Derecskey William Morrow Cookbooks Released: 1987-10-14 Paperback (288 pages) List Price: $17.00* Lowest New Price: $7.50* Lowest Used Price: $1.32* Usually ships in 24 hours* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: "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

A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker By Andras Koerner UPNE Paperback (444 pages) List Price: $26.00* Lowest New Price: $14.95* Lowest Used Price: $14.85* Usually ships in 2 to 3 weeks* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: 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.

Food Wine Budapest (The Terroir Guides) By Carolyn Banfalvi Little Bookroom Released: 2008-06-17 Paperback (384 pages) List Price: $24.95* Lowest New Price: $5.28* Lowest Used Price: $5.32* Usually ships in 24 hours* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: Despite its vast repertoire, variety, and recipes bursting with flavor, Hungarian cuisine is one of the most underappreciated and unknown European cuisines. There are few Hungarian restaurants outside the country so those who are interested in discovering Hungarian cuisine (and any food lover should be!) must go to Hungary to sample everything firsthand, prepared with real Hungarian ingredients–now by a new generation of talented chefs and winemakers. Despite the fact that last year more foreign tourists visited the city than ever before (36.6 million), there are still no guidebooks written in English focusing on Budapest restaurants and Hungarian food. Carolyn Bánfalvi has written the first culinary guide to Budapest, Food Wine Budapest. This book is a practical guide that contains the vocabulary you’ll need (one obstacle to discovering Hungarian food and wine is the difficult Magyar language); dozens of restaurant, café, and shop reviews; and descriptions of Hungarian dishes and wines. The Hungarian wine industry is young, dynamic, and relatively little known outside of the country, which makes sampling its wines deliciously adventurous. The book will ensure that readers have memorable eating and drinking experiences. Throughout Food Wine Budapest there are also sidebars providing local color and in-depth information.

The Cuisine of Hungary By George Lang Bonanza Released: 1990-02-25 Hardcover (495 pages) List Price: $9.99* Lowest New Price: $300.66* Lowest Used Price: $6.25* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here

Hungary (Culinaria) By Aniko Gergely & Ruprecht Stempell Konemann Hardcover (320 pages) List Price: $19.95* Lowest New Price: $75.00* Lowest Used Price: $30.00* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here

German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine (Cooking Around the World) By Lesely Chamberlian Lorenz Books Paperback (96 pages) List Price: $10.99* Lowest New Price: $3.99* Lowest Used Price: $3.98* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: Over 70 traditonal recipes from these rich historic cuisines, all shown in easy to follow step-by step pictures.

Hungary: Its Fine wines and Winemakers By David Copp Wine Appreciation Guild Hardcover (272 pages) List Price: $45.00* Lowest New Price: $28.50* Lowest Used Price: $28.49* Usually ships in 24 hours* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: The past and present of one of Europe's greatest and most mysterious vinelands is laid bare in this lavishly photographed and engagingly written homage to Hungarian wine and winemaking. With maps and listings of all Hungarian wine regions, grape varieties in use, and producers and their products.

The Wines of Hungary (Classic Wine Library) By Alex Liddell MITCH Paperback (368 pages) List Price: $29.95* Lowest New Price: $28.57* Lowest Used Price: $14.64* *(As of 04:28 Pacific 29 Jul 2010 More Info) Click Here Product Description: 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.