Notes about Recipes in this book

• Hungarian goulash (Gulyás)

  • Aggie92 on February 22, 2014

    Really, really good. I made a few modifications - I left out the potatoes and parsnips since I did not have any and added 3 cups dried spätzle and used a can of whole tomatoes instead of fresh and left out the pepper altogether. Do substitute 1 cup of dry red wine for part of the water. That really adds a richness to the broth. I served this as a main course soup since it is too liquidy to really be considered a stew.

• Amadeus cookies

  • darcie_b on September 29, 2016

    The cookies are quite fragile and are prone to break if you hold them too tightly when you dip them. They are delicious and look very impressive so they're worth the effort.

• Miso-glazed fish

  • PinchOfSalt on September 11, 2014

    Tried this using sweet white miso. The recipe is very easy to execute, but the flavor combination between the topping and the swordfish was not so good. Perhaps a different type of miso would work better. Unfortunately, the recipe does not specify what kind of miso would work best.