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Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition

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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 practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Ea 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 practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.


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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 practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Ea 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 practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

30 review for Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition

  1. 5 out of 5

    Jeanie

    What I love about the recipes in this book is the author takes traditional recipes and brings them into the modern day, simplifies them. I've used this book a few times, and made a few of the recipes, and will definitely be making more and referring to it often. What I love about the recipes in this book is the author takes traditional recipes and brings them into the modern day, simplifies them. I've used this book a few times, and made a few of the recipes, and will definitely be making more and referring to it often.

  2. 5 out of 5

    Tamera

    I don't feel like I can truly rate this book yet - I had several recipes bookmarked, but only made one before I had to return it to the library. The goulash was disappointing, and didn't reheat well, but I went against the recipe and stirred in all the sour cream instead of placing it on top as a topping. I will get the book again at some point and try some more recipes. I liked the description and how to use / pick some of the ingredients. I don't feel like I can truly rate this book yet - I had several recipes bookmarked, but only made one before I had to return it to the library. The goulash was disappointing, and didn't reheat well, but I went against the recipe and stirred in all the sour cream instead of placing it on top as a topping. I will get the book again at some point and try some more recipes. I liked the description and how to use / pick some of the ingredients.

  3. 5 out of 5

    Joan

    Covers All the Basics and then Some I liked the way the author incorporated her family traditions to the recipes. It's Interesting that the author's family first settled in Pittsburgh, which is where my father's Hungarian family went after Ellis Island. As yet, I haven't tried any of the recipes. The author generally uses two versions. The first is the original and the second using more "modern" methods. One thing I do not like is that she recommends using margarine. I'm for using natural ingredi Covers All the Basics and then Some I liked the way the author incorporated her family traditions to the recipes. It's Interesting that the author's family first settled in Pittsburgh, which is where my father's Hungarian family went after Ellis Island. As yet, I haven't tried any of the recipes. The author generally uses two versions. The first is the original and the second using more "modern" methods. One thing I do not like is that she recommends using margarine. I'm for using natural ingredients. Other than that, I'm anxious to try many of the recipes. Last year I took cooking lessons in Budapest so I'm familiar with many of the techniques.

  4. 5 out of 5

    Monique

    Loved the history behind the recipes. You could just read the text without worrying about cooking if you were of a mind to.

  5. 5 out of 5

    Ken Weinert

    False

  6. 4 out of 5

    Michael Wolfe

  7. 4 out of 5

    Katja

  8. 4 out of 5

    Kayla

  9. 5 out of 5

    Jeff

  10. 5 out of 5

    Rowena Aldridge

  11. 4 out of 5

    Jennifer Stevland

  12. 5 out of 5

    Dawn DuBois

  13. 4 out of 5

    Joseph Miller

  14. 4 out of 5

    Linda Doss

  15. 5 out of 5

    Debra Fox

  16. 4 out of 5

    James

  17. 4 out of 5

    Britt

  18. 4 out of 5

    Robbie Dalley

  19. 4 out of 5

    Lisa Fredricks

  20. 5 out of 5

    Thomas Reid

  21. 5 out of 5

    Stephanie S. Thiele

  22. 5 out of 5

    Meagan

  23. 4 out of 5

    Cheryl Jones kneubuhl

  24. 5 out of 5

    Sarah

  25. 4 out of 5

    Amber Petrie

  26. 4 out of 5

    Agnes

  27. 5 out of 5

    Dray

  28. 5 out of 5

    Morgan Beisner

  29. 4 out of 5

    Kate Dee

  30. 5 out of 5

    Mohamed Elsayed

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