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Author: Anikó Gergely
Publisher: H.F.Ullmann Publishing
ISBN: 9783848008766
Category : Cooking, Hungarian
Languages : en
Pages : 0
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Book Description
Culinaria Hungary presents the richness of Hungarin cuisine with recipes for Salami, goulash, marmalade-filled crepes and many other specialties.
Author: Anikó Gergely
Publisher: H.F.Ullmann Publishing
ISBN: 9783848008766
Category : Cooking, Hungarian
Languages : en
Pages : 0
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Book Description
Culinaria Hungary presents the richness of Hungarin cuisine with recipes for Salami, goulash, marmalade-filled crepes and many other specialties.
Author: Richard S. Esbenshade
Publisher: Marshall Cavendish
ISBN: 9780761418467
Category : Juvenile Nonfiction
Languages : en
Pages : 148
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Book Description
Diversity is the spice of life, and the highly regarded Cultures of the World series celebrates just that in fully updated, and expanded editions. As has always been true of these outstanding titles, an abundance of vibrant photographs -- including those new to this edition -- stimulate the imaginations of young readers as they travel the globe. A new chapter on the environment focuses on politics and economics as well as on endangered species and the effects of industrialization. Additional authentic recipes add general interest while new maps offer further, easy-to-find facts in "About the Geography, " "About the Culture" and "About the Economy" sections. Copyright © Libri GmbH. All rights reserved.
Author: Andre Domine
Publisher: H.F.Ullmann Publishing Gmbh
ISBN: 9783848002191
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
France has long been and remains the stronghold of culinary culture. No other country in the world can boast such an immense richness of specialties or comes even close to offering such an extraordinary wealth of noble restaurants, in which thousands of chefs nurture the tradition of grand cuisine and with notable creativity continue to produce new culinary delights. This gastronomic tour demonstrates how landscape, climate and culture impact France's cuisine. Master chefs from all corners of the country have contributed to a new, up-to-date portrait of this nation of gourmands, which includes something for everyone, whether you prefer to enjoy the tastes of France in person or in your own kitchen, or let yourself be enchanted in an entirely new way by the selection of fabulous photographs, enticing recipes, and knowledgeable texts about French cuisine. AUTHOR: Andre Domine, in spite of his French-sounding name, comes from Hamburg, Germany. He put down roots in a winegrowing village in the south of France in 1981, and for more than a dozen years he has sniffed and sipped his way through French cellars, kitchens, and landscapes. Part of the project from its beginning, he animates fans of the Culinaria series to retrace his pleasurable discoveries and experience them for themselves. Photographer Gunter Beer discovered his passion for the subject of food while working on the European Specialties volume of the Culinaria series. Further publications with Konemann followed. Beer has lived, worked, and enjoyed life in Barcelona, Spain for several years. Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from France's various regions open up a culinary universe that you can capture in your own kitchen. SELLING POINTS: * Completely revised and updated edition * New, modern layout * The culinary heartland of France in all its fascinating facets * Entertaining and informative texts, augmented by selected excurses * Authentic and inspiring recipes * Comprehensive background knowledge about products, brands, producers, and production * Beautiful photographs of dishes, products, the country and its people 1400 illustrations
Author: Clara Margaret Czégény
Publisher: Dream Machine Publishing
ISBN: 0978025407
Category : Cooking, Hungarian
Languages : en
Pages : 299
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Book Description
Author: Ella Kovács Szabó
Publisher: University of North Texas Press
ISBN: 1574419250
Category : Cooking
Languages : en
Pages : 273
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Book Description
When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella’s becoming the custodian of a collection of heirloom recipes that form the core of this book. You’ll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You’ll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.
Author: Yolanda Fintor
Publisher:
ISBN: 9780781812405
Category : Cooking
Languages : en
Pages : 0
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Book 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 practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
Author: Christine Metzger
Publisher: H F Ullmann
ISBN: 9783833151286
Category : Cooking, German
Languages : en
Pages : 0
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Book Description
Culinaria German Specialities has a new look!! The fresh layout, modern photography and revised texts invite the reader to delve into the Federal Republic's cooking pots. Whether freshly caught Matjes from the North, Rheinischer Sauerbraten, or original Swabian Maultaschen-- many newly photographed, this book's authentic recipes, covering the full range of regional and national specialties, and its wealth of background information, will stir the heart of even the most culinary-spoiled reader. Take a look at just how hearty, sophisticated, or sweet German cuisine can be. AUTHOR: Christine Metzger has worked as a freelance journalist for daily newspapers, magazines, and radio, and has already published numerous books on the subject of travel. Ruprecht Stempell, born in 1953, also photographed for the volume Culinaria Hungarian Specialties. Christoph Büschel, born in 1959, has been working as a freelance photographer since 1993. Saga Fuis, born in 1961, studied photography and has been working as a freelance photographer since 1987. SELLING POINTS: Completely revised and updated edition New, modern layout All regional cuisines and their recipes Latest information on products, brands, producers and production Thoroughly researched texts and excurses Numerous, in part newly shot photographs and fascinating photographic reports Glossary and Index 1400 colour illustrations
Author: Claudia Piras
Publisher: H F Ullmann
ISBN: 9783833148897
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from Italy's various regions open up a culinary universe that you can capture in your own kitchen. The "land where lemons bloom" was already a fascinating travel destination long before Goethe identified it as such. The grand culture and varied landscapes of Italy have attracted and inspired artists and writers of every epoch. Since the time of classic "educational trips" to the ancient sites of the Apennine Peninsula, ever-increasing numbers of travellers have developed an affinity to this country and the ars vivendi of its inhabitants. Indeed, the simple and yet ingenious Italian cuisine has become the expression of countless visitors' approach toward life. In 496 pages and more than 1,200 colour photographs, Culinaria Italy introduces not only kitchen and cellar, but also the land and people who reside between the Alps' peaks and the pointed toe of the Italian "boot". More than 380 time-tested recipes from every region of the country ensure that a feast for the palate can follow the stimulating reading pleasure. AUTHOR: Claudia Piras studied philosophy and literature and works as an editor, author, and translator. Eugenio Medagliani is the proprietor of a firm in Milan that has specialized in sales of utensils for professional kitchens since 1860. For more than 25 years he has published the magazine Il Cuoco, the journal of the organization Federcuochi Italiana. He also works with diverse fine food journals and television programs and is a member of the international jury of the gourmet association Slow Food. Ruprecht Stempell has photographed the stars of the international media world for music and lifestyle magazines. In conjunction with international aid organizations, reports about slums in Ethiopia, street children in Brazil, child labour in Bangladesh, as well as photo documentaries of Nepal and Romania followed. Stempell has also contributed picture material to additional volumes of the Culinaria series. 1200 illustrations
Author: Rosalind Mowe
Publisher: H F Ullmann
ISBN: 9783833148941
Category : Cooking, Indonesian
Languages : en
Pages : 0
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Book Description
An illustrated recipe book and food guide to the cuisine of Singapore, Malaysia, Indonesia, covering fish and seafood, noodles and rice, healing herbs, condiments, wine, traditional baking, yams and sweet potatoes, satay, and various types of dining experiences in the region.
Author: Joanne Sasvari
Publisher: CanWest Books
ISBN: 9781897229057
Category : Cookery, Hungarian
Languages : en
Pages : 300
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Book Description
