The Cuisine of Hungary

Buch | Softcover

512 Seiten

1993
Penguin Books Ltd (Verlag)
978-0-14-046934-9 (ISBN)

Infos

Looking at the cuisine of Hungary, this book also looks at the history, anthropology, sociology and cultural of the country.

Inhalt

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.

Produkt-Details

• 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
• Themenwelt: Bildbände ► Europa ► Ungarn
• ISBN-10: 0-14-046934-6 / 0140469346
• ISBN-13: 978-0-14-046934-9 / 9780140469349
• Zustand: Neuware