Culinaria Hungary - Aniko Gergely

Culinaria Hungary

(Autor)

Buch | Hardcover
320 Seiten
2013
Ullmann Publishing (Verlag)
978-3-8480-0387-7 (ISBN)
18,65 inkl. MwSt
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From hearty casseroles, meat dishes and sweet baked goods all the way to its most exquisite culinary pleasures, Hungarian cooking offers a wealth of possibilities. In this book, commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the "fiery" history of the pepper.
Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to its most exquisite culinary pleasures, Hungarian cooking offers a wealth of possibilities. The richness of the country's culinary palette is no accident: the Orient and the Occident are melded in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the "fiery" history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes.

Born in Budapest, editor Aniko Gergely is the author of numerous articles and publications on culinary themes. She is one of the leading experts on Hungarian cooking.

Erscheint lt. Verlag 4.4.2013
Verlagsort Konigswinter
Sprache englisch
Maße 246 x 253 mm
Themenwelt Sachbuch/Ratgeber Essen / Trinken Länderküchen
ISBN-10 3-8480-0387-2 / 3848003872
ISBN-13 978-3-8480-0387-7 / 9783848003877
Zustand Neuware
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