1 comments about Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks).

1. My grandmother was the first generation born in the US and her parents were both born and raised in Hungary. This book is fabulous. Great recipes, ones my family has used for decades, and wonderful tid-bits about the culture. Wonderful purchase!

3 comments about A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker.

1. The book really brings to life a community that was wiped out by the Holocaust. The description of life in the small city in Hungary is vivid and the amazing illustrations are a great complement. The easy-to-follow recipes round out the experience.



2. This lovely book brings a slice of Hungarian Jewish culture to life in a uniquely three-dimensional way - the sights, the tastes, the details of everyday life. I found the recipes easy to follow and the pictures charming. The author's great-grandmother whom he profiles here is a refreshingly complex character - her views about such things as religion and national identity change over time, along with historical changes, and some of these shifts are even reflected in her food! For example, this is one Hungarian cookbook that is light on the paprika - apparently ginger was the spice of choice in the 19th century. Who knew?



3. This lovely book brings a slice of Hungarian Jewish culture to life in a uniquely three-dimensional way - the sights, the tastes, the details of everyday life. I found the recipes easy to follow and the pictures charming. The author's great-grandmother whom he profiles here is a refreshingly complex character - her views about such things as religion and national identity change over time, along with historical changes, and some of these shifts are even reflected in her food! For example, this is one Hungarian cookbook that is light on the paprika - apparently ginger was the spice of choice in the 19th century. Who knew?

5 comments about That Hungarian's in My Kitchen: 125 Hungarian/American Recipes.

1. It appears that Adrien Duckworth should keep his/her day job, as a future in proofreading doesn't seem to be in the cards. For beginners, "Apostrophy" is misspelled. Further, to suggest that 's in English (that's with an uppercase "E" there, Adrien)grammar represents "his" and not "is" is quite humorous, if you think about it. Now, I realize that water is reported to swirl backwards going down the drain "Down Under," but I don't think the rules of grammar are similarly reversed in Australia. And that HIS the truth...lol!



2. First of all, Hungarian food and kosher just won't match!!! What a joke! Then, I have no idea where these recipes came from... not from a Hungarian's kitchen, for sure.
   Instead of this, I'd recommend "Magdi's Quick and Easy Hungarian and Gourmet Recipes" for great tasting real Hungarian food, with detailed step-by-step pictures and explanations.



3. I grew up with Hungarian kosher cooking. My family comes from Kisvarda and Szeredne and Tokaj, and it's an insult to us, and to the martyrs from those places, to say that their cooking was a joke.

   There's nothing like the smell of a hot goulash cooking on a cold winter day to warm a person, and to lift his/her spirits.

   I enjoy and continue to enjoy Linda Radke's recipes. I just wish she had included more, such as fluden and g'ribener peas.




4. These recipes are enjoyed by a family with Hungarian roots who happen to be Jewish and enjoy kosher cooking. The book promises to give you some Hungarian, American, and kosher recipes and that it does. Signed ... That Hungarian - Linda F. Radke, [...].



5. 1) The copy that came to me has a picture of cans of Paprika and pepper. It is not the cover that I expected. 2) Almost EVERY recipe was for Jewish cooking, and NOT Hungarian. I am Hungarian and I know my Grandma's cooking. This is not Grandma's cooking.

1 comments about The Cuisine of Hungary.

1. I found an old copy in a library book sale. It is full of old recipes for authentic Hungarian food. In other words, it's a pretty rare bird in the US; no one cooks like this any more with the advent of fast food, takeout, and three-career families.

   I have so far used two of the dessert recipes. They aren't difficult, just time consuming. One cake took me close to three hours, clean-up time included. A big stand mixer is almost required for several of the cakes in here; I would NOT recommend trying some of these by hand unless you have very strong arms and a copper egg bowl.

   OTOH, the results are delicious, and vanish rapidly.

5 comments about Hungary (Culinaria).

1. I really like this book. All of the CULINARIA books are huge. They're probably not the most handy to have sitting on your counter while you're trying to cook up something from the pages, but still, they're pretty darn cool. This book has really nice, quality photos with insight about what the picture is showing you. The history packed into these books is crazy. It covers everything related to cuisine in Hungary. And I do mean everything. If you not only have an interest in the food of this country, but also a curiosity about the history behind the food,... GET IT. If you're only interested in some interesting historical tid-bits about Hungary and it's culture, but not really interested in the recipe aspect,... GET IT. It covers both and isn't boring.



2. I borrowed this book from the library in my ongoing search for a reliable English version of the recipe for Esterhazy Torte which I first ate in Hungary, a cake to die for - truly. Anyway, I didn't get it in this book but it gave me everything else! This book does have many recipes but I would not really characterize it as a recipe book. Rather, it is about Hungary's traditional agriculture, its resultant tastiest base ingredients for the local cuisines. Basically, it is a book about traditional Hungary, the country, seen through its foods and drinks. You kind of feel like you're being taken on a tour of the country with stops along the way to eat the local specialties (through your eyes until you can get into the kitchen). I wish I had read this book before I went to Hungary because now I see how much a missed. It has lots of colorful pictures and just the whole presentation is A-1, including the quality of the physical book. It doesn't have the most recipes but it has the best ones. I did have trouble understanding what some of the ingredients were here and there but I am sure some research would clear it up for me. I recommend everyone who is interested in Hungarian food buy this book FIRST and then buy additional books afterward. I even recommend it for anyone planning a trip to Hungary. I wouldn't lug it along but it would really help you plan a few key restaurants, cafes and markets to go to and what key dishes and drinks you have to have.



3. this is a terrific book of authentic hungarian cuisine, the book focuses heavily on recipies with sour cream, paprika and sweets. i give it four stars for a reason though, one i found rather annoying at times
   
   not all recipies have quantities required for them!!!!
   
   this is very annoying for instance with goulash soup which requires "a layer" of paprika, took me 3 tries to get the right amount. If only it said 1/4 of a cup like i ended up using it would have been perfect.
   
   so make sure you remember when making those ones to write down the quantity you use in the book once you get it right and you have a 5 star book.



4. This book is authentic. It is not only a great cookbook but also a colorful introduction to the Hungarian culture. I am a Hungarian living in the US and have always had a hard time explaining our ingredients, dishes and delicacies to my friends and when I saw this book I realized that this was the best solution. That was all I needed in my kitchen, so now whenever I serve a Hungarian dish to my guests, I just show the book as an explanation. We always have a good laugh at the pictures and at the stories and memories they bring up, it is a great way to show where and how I grew up - and what I was eating meanwhile.
   
   The recipes are authentic and they cover the variety of the home-made dishes we eat.
   This book will make you want to cook a tasty gulyas soup and a chicken paprikas with noodles... but be careful! You may soon find yourself sitting in a cafe in Budapest trying one delicious pastry after the other, or getting dizzy on a wine-tasting tour near the Balaton or trying to sneak some sausage and pickled vegetables in your suitcase on the way back. :) Jó étvágyat! Enjoy!



5. I'm very happy with this book. The recipes I've made so far reminded me of home. I especially loved
   the creamed spinach recipe (spenot), which turned out just perfect. (I followed the book's recipe to the
   letter.) Not everyone will like this particular dish, but this is what I grew up with and I always loved it.
   I have numerous Hungarian cookbooks--some from Hungary--but this is by far the best.
   
   I'm also impressed that on one of the first few pages there's a picture of carp soup. I'm originally from Baja,
   Hungary, where this soup is served at Christmas at many family's tables. There's nothing I've ever tasted in
   the 50 years of my life that compares to a properly made carp soup--absolutely nothing. I'm so impressed
   that this book gives this dish the attention it deserves.
   
   If you think that carp soup is a joke, do a Google search using the following key words:
   baja hungary fish soup festival
   
   However, don't bother trying to make the soup...

2 comments about The Wines of Hungary (Classic Wine Library).

1. As Liddell himself says, the situation is changing and this is a snapshot, but an extremely informative one. This book is without parallel in english (and any other language?) and comprehensively surveys the vineyards of Hungary together with a lot of background on the grapes, the soil, the history, the traditions and the problems facing Hungary's wine makers.



2. This is a stellar book on the most difficult of the major wine producing countries to study (up there with Italy and Greece). On key fact is that the Hungarian language is so difficult for English speakers to pronounce. Liddell is my hero for his pronunciation guide in the appendices as well as the other appendices showing production, exchange and conversion charts and more! Now when I read these texts I wish they all contained a pronunciation guide!
   
   So a note to the publishers: please include a pronunciation chart in the next edition of Germany and Austria!

No comments about Culinaria Hungary.

No comments about Food Wine Budapest (The Terroir Guides).

5 comments about June Meyer's Authentic Hungarian Heirloom Recipes.

1. The recipes in here are delicious thus far. They consist of simple ingredients and teh instructions also contain tips to ensure it comes out great. The binding is cheap and I am concerned the pages will not hold up in the kitchen.



2. I do not like cooking but I like food. Though I am not Hungarian, this cookbook offers recipes for the dishes I grew up with in the Balkans. I am proud of myself now :) I can actually make a delicious meal. June Meyer you're a blessing!!!!!!! My kids are getting good food now.



3. I admire the respect and curiosity for Hungarian cuisine because it is fantastic. It's a nice try to explore other nations' heritage, but when you write a book about it, make sure that the facts are right. I was born in Hungary, and I've lived there for 20 years, so I know how most of the dishes in this book taste like and what goes in them. Some ingredients are missing from the recipes and the recipes included are just scratching the surface of Hungarian cuisine. Sticking the "Authentic" in front of everything won't actually make it authentic! I had fun reading the Hungarian names of dishes. The spelling is way off! All in all my advice would be: if you are looking for a GOOD Hungarian cookbook, look for a Hungarian author...



4. The recipes in this cookbook take me back to the days of my grandmother's country kitchen, the smells & flavor's of her Hungarian cooking. She came to the USA from Hungary as a young bride. I can remember her dishes were full of flavor and prepared farm fresh. When we would ask for a recipe she would answer with a a few of those and a bit of that. Nothing was written down. This cookbook is a welcomed addition to my collection. The recipes are authentic and taste as I remember them as a young boy spending my summers on the farm.



5. A wonderful book....familiar recipes from my childhood written down. These "Germans in Hungary" have a wonderful history and culture which I have only lately come to fully understand and appreciate. This book is a special treasure from "the Old Country" and I am so happy June Meyer wrote it and shared it!

5 comments about The Hungarian Cookbook.

1. Although my mother was a Hungarian national,she did not prepare many Hungarian dishes.Learning to cook Hungarian food has become a hobby that has helped me to connect with my own roots. However, as I seek to learn how to prepare Hungarian food, I do not have the luxery of having watched someone prepare it, and, in some cases, I am 'flying blind' with no idea how a given recipe is supposed to look or taste. This book has provided me with a helpful orientation, and enabled me to branch out with other Hungarian recipes. I have also found that once I prepared a favorite dish, that I was able to adapt the seasonings and spices to fit personal tastes. The Hunter's Pot Roast and Noodle pudding (complete with walnuts, raisons and apricot jam) have become family favorites.



2. `The Hungarian Cookbook' by Susan Derecskey may be one of the easiest cookbooks I have yet reviewed, as this is quite literally exactly the food I grew up on. My comfort food, as a kid, was goulash, dumplings, Hungarian crepes, strudel, cabbage and noodles, and chocolate walnut cake, each and every one of these dishes made in exactly the same way as described in this book. All of these dishes came to by from my paternal grandmother who emigrated to the United States just before World War I, from a small town in the Austro-Hungarian Empire, forty miles east of Vienna, which is now in Hungary. From this background, I can say with certainty that this is an exceptionally good evocation of Hungarian cuisine.
   
   This is also an exceptionally good evocation of a national cuisine in general, even when compared to some of the leading treatments I have seen recently of the cuisines of Turkey, Lebanon, Germany, and Armenia. It is also as good as many treatments of French and Italian regional cuisines, although it may not be quite as good as the best of these, and it is certainly not as good as Paula Wolfert's classic work on Moroccan cuisine. It is also just a bit less than the classics on national cuisines such as Diana Kochilas on Greece or Penelope Casas on Spain. But, it is exactly all you need to recreate the great Hungarian dishes I remember from my childhood.
   
   Aside from finding recipes for my long lost chocolate nut birthday cake, the first thing which impressed me about the book was the care in which the author pointed out that some recipes were simply difficult to get right the first time. This fact is probably obvious for strudel dough, but it is less obvious with recipes for potato dumplings.
   
   For those of you who may be totally ignorant of Hungarian cooking, its most distinctive characteristics are noodles, dumplings, and soup. Egg noodles and dumplings essentially serve for Hungarians the role of pasta and risotto has for Italians. This is really carb central in that in addition to the white flour, potatoes are also an important ingredient for many dumpling recipes. And, these dumplings are real gut grenades. They are guaranteed to spike your blood sugar in record time.
   
   Since soup is such an important part of the Hungarian cuisine, I paid special attention to the recipes for stock in Ms. Derecskey's book and found them entirely to my liking. They are not long cooking, the vegetables are put into the simmering stock for just an hour, and the author is more careful than most in advising the cook to be very careful not to boil the stock and to skim off scum as quickly as it appears. I usually don't see as much care given to stock making in books on `minor' national cuisines.
   
   Vegetable dishes are always a special interest of mine and this book has several especially good ones. Like most of central Europe, the king of the vegetables was the cabbage. There are several good asparagus and beet and cucumber recipes, but no sign of artichokes or rapini. This is cabbage country, partner. I was also more than modestly pleased with the recipes for salads. I never associated salads with Mitteleuropa, but there they are. Very nice vinaigrette recipes to be sure.
   
   The only thing that puzzled me about the book and its recipes was the author's stating that Hungarians were not especially fond of mature beef. They preferred to cook veal, including braises and stews, which almost seems like a waste when you can let the cow mature a bit and get much more meat for stewing.
   
   While Hungary does not have the great pastry tradition of its neighbor much did rub off while the two countries were joined at the hip up to 1918 under the Hapsburgs in the Austro-Hungarian Empire. In fact, Budapest was the empire's second city ahead of even Prague in esteem. The star of the Hungarian pastry is strudel, which has a lot of similarities with Greek filo, but it is not exactly the same. I have tried to make strudel with filo and the results are less than perfect.
   
   If you have any Hungarian in your blood, you really need this book. If you are simply interested in reading of world cuisines, this one is a winner. The instructions on making strudel and dumplings alone are worth the price of admission.
   
   Highly recommended.



3. I'm really pleased with this cookbook. Many of the recipes remind me of the dishes my grandmother used to make. I'll admit to adding a bit more paprika to the goulash than the recipe called for, but overall I was very happy with the results, as were my guests.
   I like that the author recommends side dishes and desserts to accompany and follow the main courses. The section on wine is most welcome as I find more Hungarian wines in my local wine shop.
   If you are of Hungarian descent or simply interested in Hungary, this cookbook makes a good addition to your culinary library.



4. I bought my first copy of this book over thirty years ago, and even then had to special order it. In the last couple of years I have bought four more copies for family and friends as many of the recipes are identical to those of my mother-in-law whose family was from Croatia. Any one whose family originated in the Slavic area of Europe, including Austria, may find some family favorites in this wonderful, entertaining and reliable book.



5. Excellent cookbook,interesting addtional information. Recepies close to mum's. A bit of a shame that it contained no creative photographs but that was known at the time of purchase. The real value is in the authentic recepies.