Hungarian cuisine : a complete cookery book / by József Venesz ; [collaborators: István Mózer, János Rákóczy, Emil Turós, Geza Schulhof and Mrs. L. Szinder.]

Format:

Book

Author/Creator:

Venesz, József.

Contributor:

Mózer, István, 1929-

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Hungarian.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

376 pages, 14 unnumbered pages of color plates : illustrations (some color) ; 25 cm

Edition:

[Second edition].

Manufacture:

Budapest : Kossuth Printing House.

Place of Publication:

[Budapest] : Corvina, [1963]

Contents:

Introduction

Fundamental conceptions of cooking and baking

Soups and garnishes

Sauces

Cold and hot entrees and sandwiches

Egg dishes

Fish dishes and dishes prepared from crayfish and frogs

Meat courses

Vegetables and garnishes

Salads

Pastes, pastries, cakes and sweets

Cheese dishes

Breakfast dishes and snacks

Preservation

Diet

Special occasion menus.

Notes:

"Second edition."

"This book, prepared for the English public, is not like other cookery books previously published in foreign languages about Hungarian cuisine and its specialities. It gives more, being the first Hungarian cookery book in English which covers all aspects of Hungarian culinary art, including the products of olden times and traditions, together with those borrowed from the cooking of other peoples and adapted to suit the taste and cooking practice of Hungary."--Introduction.

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

OCLC:

1002884312