The Hungarian cookbook : the pleasures of Hungarian food and wine / Susan Derecskey ; with a note on wines by Charles G. Derecskey ; drawings by George Koizumi.

Format:

Book

Author/Creator:

Derecskey, Susan.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Hungarian.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xxiii, 258 pages : illustrations ; 24 cm

Edition:

First Perennial Library edition.

Place of Publication:

New York : Perennial Library, 1987.

Language Note:

Captions and index in English and Hungarian.

Summary:

'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

Contents:

Special Equipment, Techniques, and Ingredients xiii

Pronunciation Guide xvi

A Note on Wines xvii

Soups (Levesek) 3

Garnishes for Soups and Stews (Levesbe Valok es Koritesek) 21

Snacks and Luncheon Dishes (Eloetelek es Egytalak) 33

Fish (Hal) 45

Poultry (Szarnyas) 53

Pork (Sertes) 71

Veal (Borju) 89

Beef (Marha) 103

Lamb (Barany) 133

Vegetables (Zoldsegek) 143

Salads (Salatak) 189

Desserts and Cakes (Edessegek es Tortak) 199

Shopping Guide 243

Hungarian Index 249

General Index 253.

Notes:

Reprint. Originally published: New York : Harper & Row, 1972. 1st ed. With a new preface by the author.

Includes indexes.

Local Notes:

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0060914378

9780060914370

OCLC:

16351570

Online:

Publisher description