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George Lang's Cuisine of Hungary

4.52  ·  Rating details ·  48 ratings  ·  8 reviews
Restaurateur extraordinaire's classic, the definitive Hungarian cookbook. Well over 300 authentic and tested recipes in this thoroughly researched and comprehensive collection that has been praised by the New York Times as being what cookbooks should be and almost never are. Fascinating details throughout.
Hardcover, 495 pages
Published June 13th 1994 by Wings (first published 1982)
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4.52  · 
Rating details
 ·  48 ratings  ·  8 reviews


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Adam
Jun 04, 2012 rated it it was amazing
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.
Dave
Dec 25, 2007 rated it really liked it
Shelves: foodlore
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.
Nicholas
Apr 30, 2012 rated it it was amazing
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 absolut
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Wm Pope
Dec 27, 2012 rated it liked it  ·  review of another edition
Shelves: food
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 cabba
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Judi
Apr 02, 2011 rated it it was amazing
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.
Tim
Jul 30, 2015 rated it it was amazing
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.
Carol Muth
Sep 16, 2012 rated it it was amazing
I made the Chicken Fricassee tonight and it was great!
Stephen
Sep 15, 2012 rated it it was amazing
Food to die for! Goulash with caraway, sour cream and sauerkraut...
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