Gundel's Hungarian Cookbook

by Karoly Gundel

Book Overview

Translated into English, this book was first published in 1934 in German. There have been other volumes, published in French, Japanese (to encourage the use of paprika), Rushan, Italian, Czech and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 9631344959
• ISBN13: 9789631344950
• Release Date: January 1998
• Publisher: Corvina Kiado
• Length: 136 Pages
• Weight: 0.71 lbs.

Customer Reviews

Good, authentic Hungarian cuisine

Here's a sampling of some of the recipes: Eggs in Aspic Munkacsy style, Tomato Stuffed with Fish, Fisherman's Soup, Hungarian Macaroni, Hungarian Veal Medallions, Fillet of Beef Budapest Style, Mutton with Cabbage, Stewed Sauerkraut, Scalded Lettuce, Strudel Dough, Layered Crepes, Brandied Apricot Jam, Plum Pastry and Ewe-Cheese Spread. The book includes color illustrations of many of these dishes; pictures are definitely an asset to any cookbook. Also includes a short biography of Karoly Gundel (with photograph). This book is smaller and won't take up too much space on your bookshelf.

The essence of Hungarian cooking

Although this is a small volume; the most basic recipes are included. It's a joy to have it on the shelves to refer to from time to time. A gem.