The Art of Hungarian Cooking: Two Hundred and Twenty-two Favorite Recipes

In Old Hungary the spirit with which a special dish is cooked is as important as its ingredients and measurements. This warm, flavorful cookbook is full of the zest for good food and wine that is so freely expressed in the folk songs of the food-loving Magyars. Hungarian cooking, contrary to popular misconception, is not spicy; it is subtle and pleasing in a sophisticated way. The use of paprika, along with sour cream and lighter-than-air pastries, has given a national character to the food. Mrs. Bennett has included chapters on Hungarian menus, appetizers, soups, meats, poultry, fish, vegetables, salads, relishes, sauces, breads, noodles, pancakes, strudels, pastries, desserts, and beverages. The Art of Hungarian cooking is really the fun of Hungarian cooking. Any cook who has such delightful things to work with as rosy-golden paprika, snowdrifts of sour cream, and dewy mounds of fresh sweet butter is bound to love her work. The recipes in this charming cookbook are as simple to follow as they are fun to prepare. And each one is an integral part of the rich ceremony of the Magyar kitchen.