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Hungarian Cooking:     more books (102)

Hungarian Cooking by Elizabeth De Biro, 1978-06 The Best of Hungarian Cooking in English and Hungarian by Editorial Staff of Szabadsag and Nepszava, 1985 Hungarian Cookery; Recipes New and Old; A Complete Guide to Mastering Authentic Hungarian Cooking by Editor Edward Weiss, 1970 Hungarian Cooking: Simple and Economical Recipes Cooking Hungarian Style by International Publishing Co., 1979 Hungarian Cooking by Elizabeth De Biro, 1961 Hungarian Cooking by Ruth Bauder Kershner, 1979 THE ART OF HUNGARIAN COOKING by POGANY BENNETT PAULA & CLARK VELMA R., 1967 THE ART OF HUNGARIAN COOKING Cooking the Hungarian Way - 1986 publication. by Magdolna Margitai, 1986 Hungarian Cooking: Simple and Economical Recipes by Elisabeth; Frank, Katalin (ed.) de Biro, 1952 June Meyer's Authentic Hungarian Heirloom Recipes by June V. Meyer, 1998-03-05

lists with details

41. Travel Intelligence | Books On Hungary
    The Art of hungarian cooking by Clark, V. buy this book (UK) - buy this book(USA) In Hungary it is often said that the spirit in which a special dish is  
    http://www.travelintelligence.net/wsd/books/bksbyplce_53.html
    
    Extractions: For the latest 'travel intelligence' on this destination from Roger Crisp and other correspondents worldwide - restaurants, shops, hotels, what to expect - you can order a specialised destination report, customised at the date of ordering. For further details click here The Art of Hungarian Cooking by Clark, V. In Hungary it is often said that the spirit in which a special dish is cooked is almost as important as the ingredients. Revealing that food and love are closely intertwined in the hearts of Hungarians, this cookbook offers a variety of menus for adventurous dishes. Fodor's Pocket Guide to Budapest by Fodor

42. Otto's European Import Store & Deli - Catalog
    BOOKS of Hungary Culture hungarian cooking and Cookbooks. Learn Hungarian Books Learn Hungarian Cassettes Learn Hungarian Software Great Gift Idea!  
    http://members.aol.com/HungImprts/OttosCat.htm

43. Recipes, Cooking & Culinary Directory: Hungarian
    Cooking/World Cuisines/European/Hungarian Chef2Chef internationalculinary directory to recipes and cooking.  
    http://chef2chef.com/dir/Cooking/World_Cuisines/European/Hungarian/

44. Recipes, Cooking & Culinary Directory: Hungarian
    Cooking/Soups and Stews/World Cuisines/European/Hungarian Chef2Chefinternational culinary directory to recipes and cooking.  
    http://chef2chef.com/dir/Cooking/Soups_and_Stews/World_Cuisines/European/Hungari

45. General Tours - Budapest To Prague Along The Danube
    Day 6 Budapest Adventures / Embark River Countess or River Duchess You have achoice of activities today a hungarian cooking lesson with a local family or  
    http://www.generaltours.com/display.cgi?tour_seq=856

46. English Books > Cookery/Craft > Hungarian
    Click on the title for more information Art Of hungarian cooking Revised EditionBennett, Paul Pogany; Bennett, Paula Pogany; Clark, Velma R. Paperback ISBN  
    http://book.netstoreusa.com/index/bkbce300.shtml

47. Hungarian Recipes
    Suggested reading The Art of hungarian cooking ($8.95) That Hungarian'sIn My Kitchen ($14.95) To Set Before The King ($24.95).  
    http://users.aol.com/~DonW1948/hungary_category.html

48. Food Product Design: Flavor Prints - July 1999 - What Makes It Eastern European?
    Of all the Eastern European cuisines, hungarian cooking makes the mostlavish use of paprika. Paprika is thought to have been introduced  
    http://www.foodproductdesign.com/archive/2000/0799fp.html
    
    Extractions: What sets one country's foods apart from those of its neighbors? To a great degree, the difference is in the seasoning - the spices and herbs used most frequently and the combinations used with various foods. The traditions and habits that characterize a national or regional cuisine are known as "flavor prints." In much the same way that fingerprints can reveal the identity of a human being, flavor prints help describe the unique qualities of a cuisine. In this series, developed in cooperation with the American Spice Trade Association , we explore the contribution of spices to flavor prints around the world as a guide and inspiration for food product designers. Nations in Eastern Europe - including Poland, Hungary, the Czech Republic, Slovakia and the Ukraine - are renowned for their hearty, satisfying peasant cuisine. This cuisine makes use of inexpensive cuts of meat and game, organ meats, and roots and tubers that are made tender and succulent through slow cooking. Over the centuries, these dishes have sustained inhabitants of this region through long days of hard work and cold, dreary winters. A classic example is Hungary's gulyás , a hearty combination of beef, potatoes, onions and green peppers, simmered with caraway seeds and paprika. Another Hungarian stew is

49. Textbookx : Browse Categories
    Displaying results 1 3 of 3 Cooking the Hungarian Way, NEW. Our Price $22.81. Radke,Linda F. ISBN 1877749281. The Art of hungarian cooking Revised Edition, NEW.  
    http://www.textbookx.com/browse.php?code=CKB043000

50. Hungarian Cooking
    go back. hungarian cooking. Books are listed in alphabetical order. Scrolldown to see entire list. Select the title to view book details.  
    http://www.maxdelta.com/category3.asp?cat=522

51. Chef's Connection - International Cookbooks
    15. Art of hungarian cooking Paul Pogany Bennett, Velma R. Clark / HippocreneBooks / December 1997 Amazon's Price $9.56 You Save $2.39 (20%). 16.  
    http://chefsconnection.hypermart.net/eastern.html

52. Eating The Hungarian Way
    EATING THE HUNGARIAN WAY hungarian cooking is distinctive in its useof paprika, which is considered the national spice. It is made  
    http://cwr.utoronto.ca/cultural/english/hungary/eating.html
    
    Extractions: E ATING THE H UNGARIAN W AY H ungarian cooking is distinctive in its use of paprika, which is considered the national spice. It is made from sweet or hot red peppers that have been dried and finely ground. The pepper plant was brought to Hungary from South America in the 16th century. T he best-known Hungarian dish is gulyás (goulash), a meat stew prepared with onions, paprika, potatoes and noodles. Tarhonya , a kind of dumpling, is made with flour, water, onions and paprika, formed into little balls, browned in lard, cooked and served with meat. H ungarians like to eat pork and pork products, such as bacon. Lard, which is made from pork fat, is often used instead of butter or oil for cooking and making pastry. Disznótoros is an important winter event in rural areas. This two-day event involves pig killing and sausage making. Hungary is often called the sausage lover's paradise! R étes , a form of strudel, is a very popular dessert in Hungary. The dough is made from flour, sour cream, lard and egg yolks and rolled out as thin as tissue paper. The filling, which may be poppy seeds, cherries or sweetened cottage cheese, is spread over the pastry, which is then rolled up and baked. Sugary doughnuts called fank , are also popular and are served piping hot.

53. Hungarian Recipe Site
    Grocceni's hungarian recipe sites, hungarian cooking sites Food pictures(Sorry The food names in hungarian and german !) Soups  
    http://mitglied.lycos.de/recept/index-3.html

54. WWWRIOT Directory View: People: Food
    Deadlink Home page for a Hungarian/Canadian family, with hungarian cooking site,and popular Hungarian food recipes, like goulash cabage rolls chicken paprika,  
    http://www.dxpnet.com/riot/view.asp?c=113

55. Magyar Szakácskönyvek ( Hungarian Cookbooks )
    Magyar Szakácskönyvek ( Hungarian Cookbooks ). keywords hungarian cooking.Hargittai Magdolna Cooking the Hungarian Way (Easy Menu Ethnic Cookbooks).  
    http://www.egyed.com/magyar/book.cook.html

56. Budapest Food And Drink - Restaurants, Cafes, Bars, Pubs
    Contrary to widespread belief, hungarian cooking isn't all Gulyás (Goulash) andheavily spiced paprika dishes, just in the same way as Italian isn't all pasta  
    http://www.talkingcities.co.uk/budapest_pages/food_drink_main.htm
    
    Extractions: @import url(../style_sheet_XHTML_UTF6x.css); /*IE and NN6x styles*/ select back to home page what's new photo centre instant guide business directory links about us It used to be the case that to eat really well in Budapest, you either had to do some homework in advance, pay top whack at a fancy restaurant, or stay with a local family to enjoy the authentic taste of a Hungarian kitchen. However, our ongoing reviews tell a different story. Nowadays, every major world cuisine is represented in the city. So, as well as hearty traditional feasts, you can go Italian, Chinese, Mexican or even Russian. (Fish soup), (pan-fried goose liver), (pheasant stuffed with apples), (venison stew with wild mushrooms) and Restaurateurs in Budapest are also realising (not before time) that tourists and locals alike are becoming ever more demanding in their search for good food. The traditional fondness for cooking with lard seems in decline, chefs now show restraint by not going thermo-nuclear on meat, and waiter service is improving. There are still places that serve up stodgy, unattractive dishes with sky high calorie counts, but they are very much in a minority. Mercifully, menus are usually printed in German and English, while major credit cards are widely accepted (there's still a significant number that don't though, so check in advance). By law, restaurants must clearly list prices on their menus. If they don't go elsewhere. Check the bill carefully too as overcharging in Budapest is not uncommon.

57. New York Folklore Society's Voices
    The gulyás soup got its final form in the early nineteenth century when the useof paprika as a spice was incorporated into mainstream hungarian cooking.  
    http://www.nyfolklore.org/pubs/voices/voisu98/goulash.html
    
    Extractions: From Hungarian Cuisine and Personal Memories by Eniko Farkas. The book, which contains the recipe printed here is available by writing to: Eniko Farkas, 156 Crescent Place, Ithaca, NY. $16.00 + $4.00 for postage and handling. NOTE: The New York Folklore Society Newsletter and New York Folklore Journal were replaced by Voices: The Journal of New York Folklore which debuted December, 2000. New York Folklore Society Eniko Farkas How we cook and what we like are very closely related to family history and traditions. Food traditions are things that we inherit and carry on with vehemence. Sometimes nationality and religion disappear but not the upkeep of family food traditions. I found this out when I was collecting information from second and third generation Hungarian immigrants to the Ithaca area. Even if the language was long forgotten and there were no other ties to Hungary, the food traditions and recipes lived on. Hungarians very jealously guard their recipes, and if a Hungarian trusts you with her secret recipe, you can trust her with your life. Giving your favorite recipe away is the ultimate bonding experience between women; it makes friends for life. Even in the best cookbooks ingredients are left out so nobody will be able to re-create exactly the art of a famous chef. I guess in this regard I am the exception because everything I know is here. The Hungarian word

58. ANNA HORVATH'S HUNGARIAN RECIPES
    I am hungarian living in Canada, but I am still cooking the very tasty hungarian food. I am not fat, see my picture  
    http://www.angelfire.com/ct/AnikaH
    
    Extractions: Easy to follow recepies. The Hungarian food is rich and very filling. Don't keep you back eating high calorie food. You will eat less and you won't feel hunger after hours. You will have no need to eat snaks or junk food between meals. I am Hungarian living in Canada, but I am still cooking the very tasty Hungarian food. I am not fat, see my picture either on My Hungarian Site, or My Canadian Site The most comman spices you will need to keep at home. VEGETA, It is not available everywhere, but you can use any other vegetable powder products, or CHICKEN, BEEF, VEGETABLE soup base cubes. BLACK PEPPER, PAPRIKA (sweet), MAJORAM LEAVES, SWEET BASIL, CORIANDER SEEDS, BAY LEAVES, NUTMEG, CARAWAY SEEDS. HUNGARIAN RECIPE INDEX

59. Cooking Hungarian Recipes
    Cook with hungarian recipes and stories cooking Stories. cooking is my favorite passtime (besides eating in restaurants). I believe cooking is about stories.  
    http://www.freetimespace.com/cooking
    
    Extractions: Cooking Stories Cooking is my favorite passtime (besides eating in restaurants). I believe cooking is about stories. Stories of family and atmosphere, not only about lists of recipes. Here you will find a lot of stories about food and cooking My Grandmother's Stories My Mother's Stories My Father's Stories My Stories If you are looking for recipes look in the Links page

60. June Meyer's Authentic Hungarian Heirloom Recipe Index Page
    Large number of recipes, with cookbook presentation.Category Home cooking World Cuisines European hungarian dishes which took advantage of the bounty of the land, requiring slow cooking whilethe June Meyer's Authentic hungarian Heirloom Recipes Cookbook Is Here!  
    http://homepage.interaccess.com/~june4/recipes.html
    
    Extractions: Recipe Index Page All of these recipes are heirloom recipes, handed down through many generations. Some are hundreds of years old, some dating to pagan times. (see Moon Strudel) I love to cook, and I enjoy cooking and eating many different ethnic foods. But there is something spiritual and comforting about cooking and baking foods that your ancestors loved and thrived on. Most of these recipes have their origin in Austria-Hungary. They are peasant dishes which took advantage of the bounty of the land, requiring slow cooking while the farmers worked in the fields. These are stick to the ribs, clog your arteries food. But they are exceptionally flavorful and unforgettable. (Nouvelle Cuisine this ain't)

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