Editor: AnikO Gergely
Publisher/Date: H.F.Ullmann (c. 2013)
Format/Condition: New oversized paperback book (flexcase) in Fine condition. 320 pages, index; 9 x 10.2 x 1 inches. Lavishly illustrated in full color. Photographs of both the food and the region.
Description: Food and culture are inexorably tied together. Culinaria reports on every aspect of Hungary's cuisine within the context of the people who created it. Recipe names are in both English and Hungarian. The cookbook is divided into different regions of Hungary.
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 its most exquisite culinary pleasures, 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; introduces 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.
Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, this volume is a treat for both the mind and the palate.