Hungarian Cookbook, The

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

'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