Culinaria : Hungary

Salami, goulash, pancakes, and many other delicacies are the heart of Hungarian cuisine. This book, with its paprika-red cover, reveals Hungarian food as a melting pot of various cultures, combining the culinary skills of Asiatic nomadic horsemen with the heights of western European cuisine. It traces the sweeping plains of the puszta, also known as the larder of Hungary; the cosmopolitan city of Budapest on the Danube; and the dramatic landscapes of Transdanubia and Upper Hungary. Hungarian wine"”Tokai"”and coffee are also featured, and the visit includes a peasant wedding and Christmas and Easter celebrations. Far more than a cookbook, each volume of the Culinaria series is a lavishly detailed and illustrated reference work for an entire cuisine, written by those who know it best. It delves into the history, tradition, and the nature of the land, as well as local ingredients, tips, and cooking techniques"”a region-by-region tour, overflowing with information and pictured in more than 1000 color photographs, maps, and drawings. Hundreds of evocative and mouth-watering recipes are presented, along with the produce, wines, cheeses, and other specialties that complete the experience of dining in the region.