Dishes and their history: Hungarian cooking (Hardcover)

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Hungarian cuisine owes its reputation above all to well-known dishes and products such as goulash, salami and paprika. Peter Meleghy, a native of Hungary, reveals whether the supposed national dish is actually the Hungarian "gulyás" and how it is prepared. He takes a knowledgeable look at the authentic Hungarian cooking traditions and the diverse culinary influences from Bohemia and Transylvania, for example. Today, dumplings, dumplings and pancakes complement the traditional dishes prepared with lard and bacon. Goose liver (libamáj), undoubtedly one of the finest delicacies, is also represented in numerous variations. The author provides important information for wine lovers, as Hungary is a wine country - there is probably no other country whose national anthem sings the praises of fine wines.