The Cuisine of Hungary
Penguin Books Ltd (Verlag)
978-0-14-046934-9 (ISBN)
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PART ONE A History of Hungarian Cuisine: The Mysterious Beginnings; The First Five Hundred Years; Three Worlds, Three Cuisines (The Sixteenth and Seventeenth Centuries); From the Liberation of Buda to the Austro-Hungarian Monarchy; The New Era. PART TWO Gastronomic Profiles of the Hungarian Regions: Transdanubia; Budapest; Northern Hungary; Transylvania; The Great Hungarian Plain. PART THREE Recipes: Soups; Soup Garnishes; Appetisers; Fish; Poultry; Pork and Bacon; Veal; Beef; Lamb and Mutton; Game Birds and Game; Traditional Stews; Gulyas, porkolt, paprikas & tokany; Potted Cabbage - Pickled or Otherwise; Dumplings; Stuffed Vegetables; Other Vegetable Preparations; Salads; Sauces; Bread and Biscuits; Dessert Creams, etc.; Deep-Fried Desserts; Hot Noodle Desserts; Pancakes; Strudels; Homestyle Cakes; Tortes; Cookies, etc.; Confections; Menus, etc. A Note on Six Poems by Jozsel. Indexes: i People, Places, Events ii Recipes, Menus, Foods, Wines iii Hungarian Index.
| Erscheint lt. Verlag | 29.4.1993 |
|---|---|
| Zusatzinfo | illustrations, bibliography, indexes |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 146 x 231 mm |
| Gewicht | 796 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Bildbände ► Europa ► Ungarn | |
| ISBN-10 | 0-14-046934-6 / 0140469346 |
| ISBN-13 | 978-0-14-046934-9 / 9780140469349 |
| Zustand | Neuware |
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