Hungarian Cookbook - Hardcover

Derecskey, Susan

Hardcover

ISBN 10: 006011004X ISBN 13: 9780060110048

Publisher: HARPER & ROW, 1972

Synopsis

Derecskey starts the reader off with a quick explanation of the techniques and ingredients peculiar to a Hungarian meal. Equipment, she says, like pots and pans, are standard. None of the ingredients are unusual or hard to find. The Hungarians especially love to use bacon, bread crumbs, butter, caraway seeds, cooking fat, onions, sausage, sour cream and tomatoes. You already know about paprika. There is a short introductory, but helpful chapter on wines, naming and describing ten major Hungarian wine types. Each chapter presents the expected categories, like fish, poultry and pork. She gives us the Hungarian translation for each food type, and for each recipe as well

About this title

From the Back Cover:

'The recipes... are almost delectable enough to eat right off the page.... The interested but inexperience cook will find Mrs. Derecskey's attention to clarity helpful. Even a novice can understand how to execute the recipes from her thorough instructions.'- Los Angeles Times

"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

About the Author:

Susan Derecskey was born in New York City and educated at Brooklyn College and the University of Strasbourg. She worked in publishing and journalism until she met a transplanted European journalist named Charles Derecskey, by origin a Hungarian from Transylvania, and embarked on the globe-trotting uncertainties of life with a foreign correspondent. Already an accomplished cook in the French mode, she began to cook Hungarian, first as a treat for her husband, then as a parlor trick, finally as an obsession.

When the Derecskeys returned to the United States, Susan already had an extensive collection of notes and recipes she had accumulated and tested wherever they were: the Congo, Paris, Germany andas culmination -- Hungary. Here, in the fine restaurants of Budapest and the more modest establishments and homes of Transylvania, she learned how the classic dishes should be made and developed that instinct for the cuisine that separates the gifted cook from the merely skillful one.

Her husband and two young sons cheered her on through the writing of The Hungarian Cookbook. They still gather every summer in the big kitchen at Ledgewood in the Adirondack Mountains, where many of the recipes in the book were put to the test. This annual ceremony of renewal is bound to feature such enshrined favorites as kohlrabi soup and chicken paprikash and one or more of those fabulous Hungarian desserts.

About this edition

• Publisher: HARPER & ROW
• Publication date: 1972
• ISBN 10: 006011004X
• ISBN 13: 9780060110048
• Binding: Hardcover
• Number of pages: 256