Culinaria Hungary by Aniko Gergely
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Goulash soup (Gulyásleves) (page 24)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Peppered tokány (Borsos tokány) (page 31)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Pork pörkölt (Sertéspörkölt) (page 31)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Veal paprikás (Borjúpaprikás) (page 31)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Chicken pörkölt (Pörkölt csirke) (page 33)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Chicken paprika (Paprikás csirke) (page 33)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Meat pancakes with paprika sauce (Hortobágyi palacsinta) (page 33)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Breaded chicken (Rántott csirke) (page 34)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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New potatoes with parsley (Petrezselymes újkrumpli) (page 34)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Roast chicken (Sült csirke) (page 35)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Stuffed chicken (Töltött csirke) (page 35)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Chicken soup (Tyúkhúsleves) (page 35)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Pasta pellets as an accompaniment (Tarhonyaköret) (page 37)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Pasta pellet soup (Tahhonyaleves) (page 37)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Grated pasta (Reszelt tészta) (page 37)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Lebbencs soup (Lebbencsleves) (page 37)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Homemade pasta (Gyúrt tészta) (page 38)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Poppyseed pasta (Mákos metélt) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Nut pasta (Diós metélt) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Semolina pasta (Grízes metélt) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Cabbage pasta squares (Káposztás kocka) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Ham pasta squares (Sonkás kocka) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Ribbon pasta soup garnish (Cérnametélt) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Square pasta soup garnish (Kockatészta) (page 39)
from Culinaria Hungary Culinaria Hungary by Aniko Gergely
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Notes about this book
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- ISBN 10 0841603855
- ISBN 13 9780841603851
- Linked ISBNs
- 9783829026185 Hardcover (United Kingdom) 11/1/1999
- 9783833121869 Hardcover (Germany) 11/1/2006
- 9783833149962 Paperback (Germany) 3/15/2008
- 9783848003877 Hardcover (Germany) 2/1/2013
- 9783848008766 Hardcover (Germany) 5/28/2015
- Published Oct 15 2008
- Format Paperback
- Page Count 318
- Language English
- Countries United States
- Publisher H.F. Ullmann
- Imprint H.F. Ullmann
Publishers Text
Food and culture are inexorably tied together. Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Salami, goulash, marmalade-filled crepes and many other specialities: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the 'Danube Republic' has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country's culinary palette is no accident: the Orient and the Occident are combined in many typical Hungarian recipes that inspire gourmets to wax lyrical about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce 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. Colourful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts and to try the refined recipes for themselves.