The Cuisine of Hungary

By George Lang

Original Publisher
Scribner
Date of publication
1982
ISBN
0517169630

says

This encyclopedia on the cultural and culinary history of the Magyar people fully defines Hungarian cuisine. Over 350 recipes are interspersed throughout the rich history of how they came to be, including 16th century Rose Doughnuts and 9th century traditional gulyás.

from the publisher

Presents a detailed guide to Hungarian dishes and wines, sketching the history of Hungarian cuisine and providing an array of simple recipes highlighting regional specialties.

Recommended by

Elisabeth Luard

Food writer and illustrator

Trustworthy, exemplary, classic.

Florian Pinel

Lead engineer for the Chef Watson project

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