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Nobody Knows the Truffles I've Seen
Born raconteur George Lang tells the Horatio Alger story--as only he can tell it--of his extraordinary life. Born in Hungary, only child of a Jewish tailor and destined for the concert stage, at nineteen he was incarcerated in a forced-labor camp, never to see his parents again. After he landed in New York in 1946, a whole new world opened up as he switched from the violin to the kitchen. Soon he was orchestrating banquets at the Waldorf for Khrushchev, Queen Elizabeth, Princess Grace, and the like. He invented a new profession: as the first restaurant consultant, he explored Indonesia and the Philippines to bring back exotic tastes for the 1964 World's Fair, and pioneered upscale restaurant complexes within shopping malls. Finally he resurrected two great landmarks: the Café des Artistes in New York and Gundel in his native Hungary.
Gundel's Hungarian Cookbook
This is an old, tried, & true HUNGARIAN cookbook 1st published in 1934. All ingredients listed in order they should be used, as well as one step after the other. Recipes are for six people...for soups, hot & cold apetizers, meats, salads, & deserts.
Cooks & Other People
None
Oxford Symposium on Food & Cookery, 1989
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Budapest & Surroundings Travel Adventures
This is an excerpt from our larger guide to all of Hungary, focusing on Budapest and the surrounding area primarily. The author is a resident of Budapest, who knows the region intimately and takes us behind the scenes to discover its best features the sights, the places to stay and eat, the shopping, and all the activities. Millions of people every year hike into, bike, drive or climb into the green valleys and limestone mountain ridges of Hungary s national parks and the hills. Storks, eagles, wrens, blackbirds, woodpeckers, and flocks of thousands make their home in forests, grasslands, and cliff-sides. Majestic antlered stags and deer range the forest. Fresh springs and cold clear creeks tumble down from the mountains. The author takes us there. Sitting astride the Danube, Budapest has been called the Paris of Eastern Europe and The Pearl of the Danube. There are thousands of restaurants and virtually every type of cuisine. Hotels and nightspots are just as numerous and the author guides us to the best of them all. This is the only guide illustrated with color maps and photographs throughout. Print edition is 586 pages.
The Hungarian Cookbook
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times
The New Yorker
None
Vera and the Ambassador
Vera and the Ambassador is a book to be savored and enjoyed on many levels. Both a behind-the-scenes peek at the operations of a U.S. embassy in a post–Cold War former Soviet satellite and a personal story of a refugee's escape and triumphant return, Vera and Donald Blinken's dual memoir openly details their challenges, setbacks, and victories as they worked in tandem to advance America's interests in Eastern Europe and to restore a former Soviet satellite state to a pre-communist level of prosperity. Hungary in all its cultural glory and historical anguish lies at the heart of this dramatic and deeply personal story. Born in Budapest just prior to World War II, Vera was only five years ol...
Budapest
Budapest has it all: spectacular architecture, award-winning cultural festivals, Michelin-starred restaurants, historic thermal baths and business-friendly hotels. The authors are winners of the British Guild of Travel Writers Best Guidebook Award and share their enthusiasm for the city in an engaging and witty style. Thoroughly updated, the third edition of Budapest is packed with up-to-the-minute information on hotels, cafés, bars and restaurants, as well as new walks. It provides travellers with all they need on where to stay, eat and drink, and what to see and do.
