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George Lang's Cuisine of Hungary
A definitive compilation of authentic Hungarian dishes features more than three hundred delectable, fully tested recipes for traditional Hungarian fare, along with entertaining information on Hungarian culinary traditions.
495 pages, Hardcover
First published January 1, 1972
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Displaying 1 - 12 of 12 reviews
November 25, 2023
I started reading The Cuisine of Hungary last year when I rolled it as part of a TBR dice video that I had on my Booktube channel, Literary Gladiators. I rolled a 20-sided die and the number coordinating with this book came up. I got this book 15 years ago at the Collingswood Auction and Flea Market in Farmingdale, NJ for free and have just gotten around to reading it at this point. It did take me an entire year to be able to put together a fair and elaborate review, because I did read the sections that talk about the country's culinary history and geographical culinary influence, as well as each of the recipes within the cookbook. I just got around to cooking recipes from the cookbook this year, though, and I cooked all of them on Thanksgiving-proper, for we are planning to celebrate "Traditional Thanksgiving" a bit late (where we serve the turkey, stuffing, cranberry sauce, sweet potatoes, and other sides). This was a good book. I was amazed by the information about Hungarian cuisine and the recipes, while I did make some alterations, came out really well. Some of the alternations and technicalities actually proved to be beneficial.
Some of the aspects of culinary history that stuck out in this book were Otto Herman's methods to catching fish and the impact that King Matthias I (who reigned from 1458-1490) had on Hungarian cuisine. King Matthias I was especially fond of Italian cuisine and it inspired the incorporation of ingredients such as figs.
George Lang writes eloquently when he describes the country's culinary history and is very commentative with providing his feedback and advice for these recipes. It almost feels like he is talking to you casually and genuinely wants you to understand the subject matter, rather than a more cut and dry approach. He is also open to certain alterations that he suggests throughout some of the recipes. He is honest when saying that this cookbook is specifically aimed toward the American kitchen and the use of ingredients that can be found or purchased in the United States, though this statement may be a bit outdated given the more casual use of certain ingredients. I am pretty sure one can find rabbit to cook or offal, but I have yet to come across that outlet (nor would I want to, in all honesty). I was also fortunate to find traditional lard rather than Crisco, but it was still hydrogenated oils rather than animal fat. There is also the concern about a product's ability to travel.
The way Lang writes about Hungary's specialty in pastries especially says a lot:
"If you love wine you must visit the French wine country, and if you like beef, Argentina will be your paradise. But for pastry lovers at large, a visit to Hungary is highly recommended because these fairy-tale pastry shops often produce extraordinary quality." (57-58)
The number of different pastry recipes in here does speak wonders, primarily for strudels, tortes, and even cookies. I made the Napoleons, which are a French pastry, to which called for a custard filling sandwiched in between puff pastry and topped with powdered sugar. I generally do not like Napoleons, but the recipe in this cookbook was just right!
I also cooked the White Tomato Soup, Cucumber Salad, Transylvanian Bandits (beef tenderloin wrapped in bacon), and Cornmeal Dumplings with caramelized onions. Even if I made some alterations, I felt that these recipes ultimately came together well, especially with one another. I will also admit to taking shortcuts with regard to buying the puff pastry and whole peeled tomatoes from Tuttorosso, but it nevertheless proved to be a hit! The Cucumber Salad especially, in my mind, reflected the star performers in Hungarian cuisine, particularly the paprika and the use of onions. While I was uncertain about how the Cornmeal Dumplings were going to taste, I thought they went really well with the caramelized onions. A good cut of beef wrapped in bacon is as good as it gets and with this recipe, it was no means an exception to the rule.
Aside from concerns about it possibly being outdated, though that would be up to the reader to decide, I felt that this book was loaded with good quality recipes that cover a great deal of ground. After each of a majority of the recipes, Lang leaves a note that may include an anecdote to the connection it has on his own life or advice about a particular practice that he finds will enhance the recipe. There are also no pictures of any of the finished products, though this was common in many cookbooks that were published during this time period or earlier.
I believe this is a great book in helping any reader diversify their cooking and learning more about that country's culinary history. This proves to be the standard Hungarian cookbook at this time.
Some of the aspects of culinary history that stuck out in this book were Otto Herman's methods to catching fish and the impact that King Matthias I (who reigned from 1458-1490) had on Hungarian cuisine. King Matthias I was especially fond of Italian cuisine and it inspired the incorporation of ingredients such as figs.
George Lang writes eloquently when he describes the country's culinary history and is very commentative with providing his feedback and advice for these recipes. It almost feels like he is talking to you casually and genuinely wants you to understand the subject matter, rather than a more cut and dry approach. He is also open to certain alterations that he suggests throughout some of the recipes. He is honest when saying that this cookbook is specifically aimed toward the American kitchen and the use of ingredients that can be found or purchased in the United States, though this statement may be a bit outdated given the more casual use of certain ingredients. I am pretty sure one can find rabbit to cook or offal, but I have yet to come across that outlet (nor would I want to, in all honesty). I was also fortunate to find traditional lard rather than Crisco, but it was still hydrogenated oils rather than animal fat. There is also the concern about a product's ability to travel.
The way Lang writes about Hungary's specialty in pastries especially says a lot:
"If you love wine you must visit the French wine country, and if you like beef, Argentina will be your paradise. But for pastry lovers at large, a visit to Hungary is highly recommended because these fairy-tale pastry shops often produce extraordinary quality." (57-58)
The number of different pastry recipes in here does speak wonders, primarily for strudels, tortes, and even cookies. I made the Napoleons, which are a French pastry, to which called for a custard filling sandwiched in between puff pastry and topped with powdered sugar. I generally do not like Napoleons, but the recipe in this cookbook was just right!
I also cooked the White Tomato Soup, Cucumber Salad, Transylvanian Bandits (beef tenderloin wrapped in bacon), and Cornmeal Dumplings with caramelized onions. Even if I made some alterations, I felt that these recipes ultimately came together well, especially with one another. I will also admit to taking shortcuts with regard to buying the puff pastry and whole peeled tomatoes from Tuttorosso, but it nevertheless proved to be a hit! The Cucumber Salad especially, in my mind, reflected the star performers in Hungarian cuisine, particularly the paprika and the use of onions. While I was uncertain about how the Cornmeal Dumplings were going to taste, I thought they went really well with the caramelized onions. A good cut of beef wrapped in bacon is as good as it gets and with this recipe, it was no means an exception to the rule.
Aside from concerns about it possibly being outdated, though that would be up to the reader to decide, I felt that this book was loaded with good quality recipes that cover a great deal of ground. After each of a majority of the recipes, Lang leaves a note that may include an anecdote to the connection it has on his own life or advice about a particular practice that he finds will enhance the recipe. There are also no pictures of any of the finished products, though this was common in many cookbooks that were published during this time period or earlier.
I believe this is a great book in helping any reader diversify their cooking and learning more about that country's culinary history. This proves to be the standard Hungarian cookbook at this time.
April 30, 2012
This is probably the best cookbook ever written - it is amongst my favorite books of any sort. Apart from the recipes, which are without parallel, you will become familiar with the storied history of medieval Hungary and the events which lead to its culinary supremacy.
Memorable drawings, fascinating myths and traditions, wonderful poetry, this one has it all.
The recipes are reminiscent of those in Child's Mastering the Art of French Cooking in that they spare no detail in describing the absolute-best way to make something, but a skilled cook can easily adapt most of them for a more simple preparation. Having said that, Hungarian meat preparation is honestly amongst the simplest out there (the cabage dishes and pastries on the other hand can get a little involved.)
The great utility of this work is how it can inspire a listless culinary imagination. Hungarian cuisine is simultaneously familiar and alien. On those days where you think that there are only 3 vegetable preparations, Lang shows you 100. How many ways can you make a pancake? Turns out there are many. Even when I don't want Hungarian food, Lang demonstrates such a chromatic miasma of skinned cats that I return to Johnnie's Foodmaster invigorated and even a little angry.
Memorable drawings, fascinating myths and traditions, wonderful poetry, this one has it all.
The recipes are reminiscent of those in Child's Mastering the Art of French Cooking in that they spare no detail in describing the absolute-best way to make something, but a skilled cook can easily adapt most of them for a more simple preparation. Having said that, Hungarian meat preparation is honestly amongst the simplest out there (the cabage dishes and pastries on the other hand can get a little involved.)
The great utility of this work is how it can inspire a listless culinary imagination. Hungarian cuisine is simultaneously familiar and alien. On those days where you think that there are only 3 vegetable preparations, Lang shows you 100. How many ways can you make a pancake? Turns out there are many. Even when I don't want Hungarian food, Lang demonstrates such a chromatic miasma of skinned cats that I return to Johnnie's Foodmaster invigorated and even a little angry.
June 4, 2012
This is a cookbook par excellence. If you follow George Lang's clear recipes, you will eat excellently.
But it's not just a collection of recipes. It is an ode to Hungarian gastronomy. Beautifully illustrated, it describes the history of food and eating in Hungary in a scholarly but entirely readable way.
And if after reading Lang's book you still believe that you can garnish your gulyas (goulash) with cream, or even with sour cream, you'd better start reading it again.
But it's not just a collection of recipes. It is an ode to Hungarian gastronomy. Beautifully illustrated, it describes the history of food and eating in Hungary in a scholarly but entirely readable way.
And if after reading Lang's book you still believe that you can garnish your gulyas (goulash) with cream, or even with sour cream, you'd better start reading it again.
December 26, 2007
Lots of recipes, but that's not why you'll love this book. It's one of those cookbooks that you'll read cover to cover. It's history and sociology and much, much more. It's ethno-gastronomy at its best. Lang is an expert of Hungarian cooking and a fun, enthusiastic writer.
August 31, 2022
I loved this book. Much more than just a cookbook it is a history of the gastronomy of Hungary, a personal history of George Lang and a trip through the various regions of Hungary, present and historical. I refer to this book all the time not only for recipes but quotes and historical information.
January 4, 2024
I was given this cookbook by my aunt, my mother's youngest sister, that side of the family is Hungarian, and my grandmother was famed for her traditional cooking. I have an edition published in the 90s, but it first came out in 1972.
It is, I am sure ,the best Hungarian cookbook in English, not just for the recipes, but for the history of Hungarian food- which was influenced by many cultures and by the landscape.
George Lang is always entertaining and never boring, and he really explains the cuisine thoroughly -how it evolved and the regional specialties. I feel like I receive a download from the ancestors any time I dip into it.
It is, I am sure ,the best Hungarian cookbook in English, not just for the recipes, but for the history of Hungarian food- which was influenced by many cultures and by the landscape.
George Lang is always entertaining and never boring, and he really explains the cuisine thoroughly -how it evolved and the regional specialties. I feel like I receive a download from the ancestors any time I dip into it.
October 19, 2021
Delightful!
August 25, 2025
The bible for Hungarian cooking.
December 27, 2012
Brought this out because my last paprikas csirke just wasn't that good. Time to get back to the basic recipe.
At some point in time I might have cooked with this much lard, chicken fat, duck fat, or bacon fat but won't go back there. This is interesting as a base but I have to find other ways to increase the flavor once the excessive fat is removed. It did help me re-anchor to the basic recipe but still left work to do.
You do have to love a book with entire chapters on dumplings and "potted cabbage."
The Poppy seed roll is exactly the recipe I use and that is stellar.
At some point in time I might have cooked with this much lard, chicken fat, duck fat, or bacon fat but won't go back there. This is interesting as a base but I have to find other ways to increase the flavor once the excessive fat is removed. It did help me re-anchor to the basic recipe but still left work to do.
You do have to love a book with entire chapters on dumplings and "potted cabbage."
The Poppy seed roll is exactly the recipe I use and that is stellar.
July 30, 2015
Not much to add to other reviewers comments other than if you see a copy buy it.
There are not that many books on Hungarian cuisine, in fact I think this is the only one I have in a cook book collection of 2,000+.
As others have said its not just a collection of recipes but includes history and anecdotes.
There are not that many books on Hungarian cuisine, in fact I think this is the only one I have in a cook book collection of 2,000+.
As others have said its not just a collection of recipes but includes history and anecdotes.
September 15, 2012
Food to die for! Goulash with caraway, sour cream and sauerkraut...
September 16, 2012
I made the Chicken Fricassee tonight and it was great!
Displaying 1 - 12 of 12 reviews