Appears in

* The Cuisine of Hungary, George Lang, Atheneum, 1971.

George Lang, restaurateur, amateur cook, historian, man about town, was born in Hungary and takes enormous delight in his origins. This is by far the finest book ever written in English on the subject of Hungarian cooking. The recipes are outlined in detail (I sometimes think too much detail) but George can’t resist his erudite nature. If you are interested in the foods of Hungary (historically or otherwise), this is the one best book to own in English.