Label
All
0
Clear all filters

Sauces

Mártások

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

To understand the Hungarian eating experience is to be aware of its dislike of “put-together” cookery. French cuisine, grande or otherwise, makes a dazzling virtue out of the necessity that prevailed in the pre-refrigerator era, to cover the sometimes questionable condition of fish and meat.

Making a separate sauce is the exception in the Hungarian kitchen, but when it’s done, it’s done quickly and inexpensively. These simple preparations may not have the subtlety of French sauces, but they are just right for the dishes they are supposed to enhance.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title