categories

cart

Cart is empty
You've not logged in

Gergely Anikó : Culinaria Hungary

  • description
  • additional information
Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.
condition:
category: Books > Gastronomy >
category: Books > Foreign Language Books > Books in English >
publisher: Könemann - Vince, 1999
item number / ISBN: 9789639192577
binding: cloth bound (in original dust jacket)
pages: 318
language: English
Powered by Axio
Telefon:+36 1 317-50-23
E-mail:info@muzeumantikvarium.hu
Twitter
Twitter
Google+
Blogger
Pinterest
Youtube

cart

Cart is empty