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Károly Gundel Hungarian Cookbook revised by his sons / Ferenc Gundel and Imre Gundel / Corvina kiadó 2011 / English translation: Ágnes Kádár / 32nd revised edition / Hardcover

$19.99
SKU:
9789631359350
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25.00 Ounces
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Product Description

Károly Gundel Hungarian Cookbook revised by his sons / Ferenc Gundel and Imre Gundel / Corvina kiadó 2011 / English translation: Ágnes Kádár / 32nd revised edition / Hardcover

Hardcover 2011

ISBN: 9789631359350  /  978-9631359350

ISBN-10: 9631359352

PAGES: 100

PUBLISHER: Corvina kiadó

LANGUAGE: English / Angol

 

Hungarian Description:

A Gundel dinasztia története egyet jelent a magyar gasztronómia és a magyar vendéglátás történetével. Gundel Károly megszelídítette a magyar konyhát és ötvözte azt a szélesedő világból érkező behatásokkal, kortársai olyan, a vendéglátást ma is meghatározó személyiségek voltak, mint Sacher, Ritz, Escoffier.

 

English Summary:

Written by the famous restaurant owner and chef with the pick of the best dishes of hungarian cuisine and one of the most authentic English language books on Hungarian cooking try the exquisite Goulash, Chicken or Veal Paprika, or pancakes a la Gundel. The book has an extensive bibliography outlining the life and work of the author and his contribution to the cuisine and culture of Hungary.

This book was first published in 1934 in German, then in English and French; a few of the recipes were even translated into Japanese, to encourage the use of paprika in Japan. Subsequently, it was and published in Hungarian, and after the author's death came the publication in Russian, Czech and Italian. Recently there were German and English editions in mini book form.

The 45 editions proved the book’s great success among culinary professionals and the general public.

Here is a selection of the recipes:

Gulyas Soup

Serbian Gulyas

Fisherman's Soup

Hungarian Green Bean Soup

City Park Salad

Stuffed Dill Gherkins

Strout Stuffed with Goose Liver

Catfish in Sauerkraut

Hungarian Macaroni

Chicken, Veal or Lamb Paprikas

Black Pepper Tokany

Mutton with Cabbage

Sirloin Steaks Szeged Style

Fillet of Beef Budapest Style

Lamb with Tarragon

Lecso - Green Pepper and Tomato Stew

Egg Barley

Cold Red-Pepper Sauce

Cottage Cheese Noodles

Plum Dumplings

Jam Pockets

Layered Crepes

Brandied Apricot Jam

 

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