Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene Cookbook Library)
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List Price:
$24.95
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$17.46
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Subject To Change Without Notice
Availability: N/A
Manufacturer: Hippocrene Books
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.59439
EAN: 9780781809962
ISBN: 0781809967
Label: Hippocrene Books
Manufacturer: Hippocrene Books
Number Of Items: 1
Number Of Pages: 230
Publication Date: 2003-07
Publisher: Hippocrene Books
Studio: Hippocrene Books
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Editorial Reviews:
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These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavour. The new chapter on breads focuses on yeast breads, with a short section on quick breads. This is more than just a collection of 142 enticing Hungarian recipes. The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book.
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Spotlight customer reviews:
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Customer Rating:
Summary: Hungarian Cookbook
Comment: It has all of the famliy favorites made the same way of my grandmother! This is The best Hungarian Cookbook!!
Customer Rating:
Summary: None Better
Comment: As the owner of dozens of cookbooks, I have to say Yolanda Fintor's 'Hungarian Cookbook: Old World Recipes for New World Cooks' is my hands down favorite. The snippets of family stories interspersed with bits of history make this an engaging read on its own. Add in the most delicious recipes you will ever find, written with easy to understand directions, and you get your money's worth and more. With food prices rising and household budgets tightening, this cookbook offers an amazing assortment of flavorful dishes using inexpensive basic ingredients. My favorite recipe is the Chicken Paprika with dumplings. I make a double batch because you can never have too many dumplings. The Stuffed Cabbage is another yummy favorite. Try any of the soup recipes and I guarantee you'll never go back to canned soup again. I recommend the Sour Cream Potato Soup for cold winter days. For Christmas I make batches of kiflis (named Grandma Kish's Crescents in the cookbook) with a variety of fillings - walnuts, apricot and raspberry, and give them as gifts. There's something for everyone in this cookbook from the most finicky eater to the die-hard lover of all things edible. Highly recommended. You won't be disappointed.
Customer Rating:
Summary: Loved this book
Comment: I love the title of this book and when I saw terms like Grandma and Grandpa Nagy in the introduction, I smiled because, I, too, am a Nagy. That was my maiden name and many of these recipes reminded me of my Grandmother's kitchen in Cleveland, OH. I'm keeping this book with my small colection of Hungarian culture for my daughters and grandchildren.
Customer Rating: 
Summary: Suzanne's Review
Comment: A very good cookbook. The paprika chicken was delicious! The history in the book is very interesting which makes the book worth reading. Worth the money.
Customer Rating:
Summary: Warm Collection of Hungarian Standard Dishes
Comment: "Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor has a long title. It should. There is a lot packed in it.
As cookbooks go, this is among the most accessible I have read. While many tend to err with a tone too haute cuisine, Fintor realizes she's suggesting ordinary people cook these dishes.
To many Americans asking themselves what Hungarian food is, I can say it is a good, good thing. It will challenge your arteries, but delight your soul. Your stomach will be happy too. Here, you will find recipes proving that.
Fintor explains in a brief introduction a history of Hungarian cuisine. She writes how, despite its present unique place in the culinary world, it began as an amalgamation of French, Italian, Turkish, German and Transylvanian food.
While not exactly useful to the American cook, she has a section on Hungarian language. Now, you can pronounce the dish names when your Hungarian date comes over for dinner. If things work out, you will impress your spouse's family too.
More practical to most readers is her section on how to interpret the recipes, and what ingredients you will need handy. The difference this makes is important, like that vinegar to be used is distilled white, and that butter should be the salted kind.
Keyed into the needs of beginning cooks, Fintor provides some useful tips, a glossary of basic cooking terns (like dredge, dice, trussing, and what roux is).
Recipes are the bulk of the book, with some black and white pictures of dishes. The layout is easy on the eyes. Directions are straightforward. Occasionally, she gives ideas to adapt the recipe to an American context, in case the ingredients are somewhat different. The only significant drawback is the hardcover design, which makes keeping it open while cooking difficult.
The recipe sections are as follows, each with an introduction:
Appetizers, relishes, and sauces
Salads
Soups
Biscuits, dumplings, and noodles
Poultry
Meats
Vegetables
Desserts
Breads
Wines (no recipes, just an introduction).
I fully recommend "Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor. Jó Étvágyat! (May you have a good appetite!)
Anthony Trendl
editor, HungarianBookstore.com
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