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Hungarian Specialties Cookery Book
This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.
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Hungarian Cookbook: Old World Recipes for New World Cooks
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
The Paprikás Weiss Hungarian Cookbook
Includes plain, basic, and festive dishes chosen to be as useful to a modern American cook as they are, at the same time, uniquely Hungarian.
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
Culinaria Hungary
Culinaria Hungary presents the richness of Hungarin cuisine with recipes for Salami, goulash, marmalade-filled crepes and many other specialties.
June Meyer's Authentic Hungarian Heirloom Recipes Third Edition
June Meyer's Authentic Hungarian Heirloom Recipes, Third Edition is a cookbook filled with 95 authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never written down, but have been handed down for many generations in her family. It also contains chapters on the origin of June Meyers Family Recipes and an account of life in Altkeer, Batchka region, Hungary around 1900. A chapter on Hungarian Christmas Cookies, a History of German Settlement in Southern Hungary, and a History of The Danube Swabians in the Twentieth Century by Historian Susan Clarkson, and the Danube Swabian Coat of Arms. The cookbook is organized with one recipe per...
