Hungarian Cookbook

by Susan Derecskey

Derecskey starts the reader off with a quick explanation of the techniques and ingredients peculiar to a Hungarian meal. Equipment, she says, like pots and pans, are standard. None of the ingredients are unusual or hard to find. The Hungarians especially love to use bacon, bread crumbs, butter, caraway seeds, cooking fat, onions, sausage, sour cream and tomatoes. You already know about paprika. There is a short introductory, but helpful chapter on wines, naming and describing ten major Hungarian wine types. Each chapter presents the expected categories, like fish, poultry and pork. She gives us the Hungarian translation for each food type, and for each recipe as well

Genres: Cookbooks, Food, Cooking

256 pages, Hardcover

First published January 1, 1972

Reviews

[Cheryl Scott · Rating 5 out of 5]

I have used this book for over 20 years and it is still a favorite! The Hunter's Style Pot Roast can only be described as outstanding. I always use this recipe, and I've never looked back. The noodle side dishes are wonderful, tasting very homey and similar to your childhood favorites, even if you didn't grow up with them. I loved learning about about Hungarian wines and the anecdotes the author tells of traveling in Hungary and learning to cook Hungarian are delightful.

Central and Eastern European cooking is quite a bit heavier than many people like to eat these days, but the classic dishes of these regions are justly famous and always delicious. Even if you don't want to eat like this all the time, the Goulash (Gulyas), Chicken Paprika (Paprikas) and the above-mentioned Pot Roast - to say nothing of the incredible desserts - would be a delicious indulgence from time to time.

This fabulous cookbook is still in print, which should tell you something. Buy this cookbook for the recipes, history and lore. You will not be disappointed.

[Sallee · Rating 4 out of 5]

This cookbook has some very good recipes. It was first published in 1972. This book probably can only be obtained at the library or a used bookstore. I would doubt it is currently in print. I loved the background on Hungarian wines and on Hungarian agriculture. If you can obtain one of these books it will be will worth hanging on to if you have a deep interest in Hungarian cuisine.

[Jeanie · Rating 5 out of 5]

LOVE this cookbook - I had a couple of Hungarian cookbooks and they were beaten up from over use, worn out and falling apart. I needed new ones and this was a great choice. I've tried a few of the recipes in it so far and will definitely be using this book often.

[Joy St. Landau · Rating 5 out of 5]

Every member of our 2nd generation Hungarian-American family has a copy of this book.

[Angelika Friedman · Rating 5 out of 5]

A wonderful resource for authentic Hungarian dishes! Highly recommend

[Jo Bereczky · Rating 5 out of 5]

I showed my Nagymama, and she made a few adjustments to some recipes, but all of the food I’ve made from here is really good :)

[Mimi]

I got this book for the strudel recipe only. Wasn't sure what flour to use, consulted the kind folks at King Arthur Flour. Once I had everything lined up, I set about making the strudel dough. Either I was too impatient or the instructions weren't clear enough, but the dough was not stretchy enough. It was ok, but still too stiff to get super thin and crispy. The poppyseed filling was excellent. Since then I've watched YouTube videos and whatever else I can get my hands on. Over The winter break I'll take another whack at it and see if I can achieve a better result.