The Cuisine of Hungary

PART ONE A History of Hungarian Cuisine: The Mysterious Beginnings; The First Five Hundred Years; Three Worlds, Three Cuisines (The Sixteenth and Seventeenth Centuries); From the Liberation of Buda to the Austro-Hungarian Monarchy; The New Era. PART TWO Gastronomic Profiles of the Hungarian Regions: Transdanubia; Budapest; Northern Hungary; Transylvania; The Great Hungarian Plain. PART THREE Recipes: Soups; Soup Garnishes; Appetisers; Fish; Poultry; Pork and Bacon; Veal; Beef; Lamb and Mutton; Game Birds and Game; Traditional Stews; Gulyas, porkolt, paprikas & tokany; Potted Cabbage - Pickled or Otherwise; Dumplings; Stuffed Vegetables; Other Vegetable Preparations; Salads; Sauces; Bread and Biscuits; Dessert Creams, etc.; Deep-Fried Desserts; Hot Noodle Desserts; Pancakes; Strudels; Homestyle Cakes; Tortes; Cookies, etc.; Confections; Menus, etc. A Note on Six Poems by Jozsel. Indexes: i People, Places, Events ii Recipes, Menus, Foods, Wines iii Hungarian Index.