Hungarian Cookbook: Old World Recipes for New World Cooks PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Hungarian Cookbook: Old World Recipes for New World Cooks PDF full book. Access full book title Hungarian Cookbook: Old World Recipes for New World Cooks by Yolanda Fintor. Download full books in PDF and EPUB format.
Author: Yolanda Fintor
Publisher:
ISBN: 9780781812405
Category : Cooking
Languages : en
Pages : 0
Get Book Here
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: Yolanda Fintor
Publisher:
ISBN: 9780781812405
Category : Cooking
Languages : en
Pages : 0
Get Book Here
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: Yolanda Fintor
Publisher:
ISBN: 9780781809962
Category : Cookbooks
Languages : en
Pages : 0
Get Book Here
Book Description
These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavour. The new chapter on breads focuses on yeast breads, with a short section on quick breads. This is more than just a collection of 142 enticing Hungarian recipes. The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book.
Author: Yolanda Nagy Fintor
Publisher:
ISBN:
Category : Cooking, Hungarian
Languages : en
Pages : 185
Get Book Here
Book Description
Author: Ilona Horváth
Publisher: Vince Books
ISBN: 9789639552456
Category : Cooking, Hungarian
Languages : en
Pages : 0
Get Book Here
Book Description
Filled with 133 easy recipes for everyday and holiday occasions, each entry in this resource is drawn from the most popular Hungarian cookery book--including the best of traditional Hungarian cuisine.
Author: Károly Gundel
Publisher: Arthur Vanous Company
ISBN: 9789631330861
Category : Cooking
Languages : en
Pages : 144
Get Book Here
Book Description
This is an old, tried, & true HUNGARIAN cookbook 1st published in 1934. All ingredients listed in order they should be used, as well as one step after the other. Recipes are for six people...for soups, hot & cold apetizers, meats, salads, & deserts.
Author: Clara Margaret Czégény
Publisher: Dream Machine Publishing
ISBN: 0978025407
Category : Cooking, Hungarian
Languages : en
Pages : 299
Get Book Here
Book Description
Author: Nelly De Sacellary
Publisher: Applewood Books
ISBN: 1429012110
Category : Cooking
Languages : en
Pages : 114
Get Book Here
Book Description
This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.
Author: June V. Meyer
Publisher:
ISBN: 9781468195279
Category : Cooking, Hungarian
Languages : en
Pages : 0
Get Book Here
Book Description
June Meyer's Authentic Hungarian Heirloom Recipes, Third Edition is a cookbook filled with 95 authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never written down, but have been handed down for many generations in her family. It also contains chapters on the origin of June Meyers Family Recipes and an account of life in Altkeer, Batchka region, Hungary around 1900. A chapter on Hungarian Christmas Cookies, a History of German Settlement in Southern Hungary, and a History of The Danube Swabians in the Twentieth Century by Historian Susan Clarkson, and the Danube Swabian Coat of Arms. The cookbook is organized with one recipe per page and each recipe is preceded by a short colorful remembrance or historical fact. It has a detailed description of ingredients used in the recipes and an Alphabetical and Category Recipe Index with English and Hungarian names.The Recipe Categories include Relish & Pickles, Salads & Slaws, Soups and Dumplings, Main Course, Side Dishes, Sauces, Pastries, Hungarian Christmas Cookies, Fillings For Kipfels And Cookies, and Other Hungarian Goodies. All the recipes are kitchen-tested. You will surely enjoy the food, authentic recipes and stories. (Written in English)
Author: Susan Derecskey
Publisher: William Morrow Cookbooks
ISBN: 9780060914370
Category : Cooking
Languages : en
Pages : 288
Get Book Here
Book Description
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times
Author: András Koerner
Publisher: Central European University Press
ISBN: 9633862744
Category : Social Science
Languages : en
Pages : 432
Get Book Here
Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.i
