The Hungarian Cookbook - 1972 hardback


by Susan Derecskey, Harper & Row, first edition, 1972. Out of print and hard to find in hardback with DJ. Probably the first in-depth U.S. cookbook on the intriguing cuisine of Hungary, which over the centuries has melded Germanic, Slavic, Tartar and Turkish influences. It's subtitled "The Pleasures of Hungarian Food and Wine," and Derecskey's husband provides seven page chapter on Hungarian wines and choices. The author has an informal, witty style. Of a Cauliflower in Sour Cream Sauce, she writes: "I have heard some people say cauliflower and sour cream do not go together, that as a combination it is too hard to digest. Others disagree, and the following recipe in a compromise: it is essentially cauliflower in a white sauce with a little sour cream added at the end, sufficient to liven it up but not enough to start a war in the alimentary canal." Cookbook reviewers liked it a lot. "Superlative," gushed the National Observer. "Luscious recipes...Superb...A subtle and complex cuisine. It's all very good indeed." In fact, the book was so popular, Harper & Row kept it in print in its trade paperback Perennial Library throughout the '80s through multiple printings (we offer it in our catalogue). Condition: Book is clean (no notes, scribbles, etc.; DJ shows slight wear at extremities and has a tear at the spine. VG+/VG.

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