THE ART OF HUNGARIAN COOKING

by ‧ RELEASE DATE: March 4, 1954

The sister of the artist (and illustrator of this book) Paula Pogany is herself a native Hungarian, and has embroidered the text with a sense of the national flavor, bits of food lore, something of customs of eating. She stresses the subtlety of Hungarian flavoring, the many foreign influences that have yet not muted the native, the use of delicate spices and herbs, as well as the omnipresent paprika, the extensive use of sour cream as a blender. Menus for feast days and everyday unique combinations quite foreign to our customs. Among the recipes themselves, the average American will be particularly interested in some of the pates, the cold fruit soups, the gulyas (goulash to us), the palacsinta (pancakes), the strudels, souffles, and the dumpling and noodle varieties of desserts. Today's kitchens today's stoves particularly, make one wonder how practical the advice of slow and gentle cooking is for today's cooks. Here is one geographic area, however, that has had slim representation in this field.

Pub Date: March 4, 1954

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: March 1, 1954

Categories: NONFICTION