Culinaria Hungary

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  • Publisher: h.f.ullmann
  • Catalogue: 165512
  • Size: 22x26 cm
Culinaria Hungary offers the best of this country’s complex cuisine, from salami, goulash and marmalade-filled crepes, to many other specialities. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, this volume is a treat for both the mind and the palate.

Hearty casseroles, meat dishes, sweet baked goods, all the way to the most exquisite culinary pleasures the "Danube Republic" has to offer, the richness of Hungary’s culinary palette is no accident. The Orient and the Occident are welded in many typical Hungarian recipes like the Madártej (“Bird’s milk” with meringue dumplings).

However, Culinaria Hungary is far more than just a cookbook as it demonstrates how food and culture are inexorably tied together, introducing us to every aspect of this beautiful country’s cuisine and gastronomy, within its context and its people. 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. Colourful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts, and commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the "fiery" history of the pepper.

The book comes in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

About this series:
One of the most successful series in cook book history, Culianaria books are updated with the guidance of first-class chefs, and the teams behind each volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer.