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Food and culture are inexorably tied together. Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Paperback, 318 pages
Published October 15th 2008 by H.F. Ullmann
(first published January 2000)
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This is my favorite set of cookbooks. These are like travel guides. Each region is carefully explained, and the food that region is known for is detailed. The pictures are exquisite. The books are so heavy that I have to get them down off the shelf for my mom and put her at the dining room table (as she's too little to hold these in her lap)! In Hungary, it's all about the spice, which Cameron loves and me...well not so much. So, I use this book for recipe ideas and then go and get more moderate ...more
Dec 11, 2010 Redsteve rated it 4 of 5 stars
This is the first one of the Culinaria books that I've read and I really like the format. It's got a ton of tradtional and current Hungarian recipes, but it's also got sections of cultural and historical sections on all things involving food and drink in this country - including paprika production, tokay wines, hog butchering, etc. It even has bits on famous resturants, coffee houses, and bakeries. Holidays and holiday food are also covered. I am very impressed.