Culinaria Hungary (Anglais) Relié – 1 novembre 2006
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Anikó Gergely's book is just spectacular. It has lots of fascinating background information, lots of beautiful pictures, and solid recipes for making authentic Hungarian food. I recently made Pörkölt Csirke (in an Emile Henry Tagine for the heck of it). It came out great.
My other favorite was Spenót which reminded me of the same dish my Mom made when I was a kid still living in Hungary.
If you want to see how obsessed Hungarians are with food, just do an image search on Google for "vásárcsarnok budapest". Keep in mind that this enormous building is in the center of Budapest. You can buy goose liver the size of an American football, or any kind of game you can think of, or fish, or paprika, or garlic, or sausage, salami, etc. If it's edible, they have it.
I lived in Hungary for 5 years, and even in its homeland, this book in the native language has become a popular reference. The recipes are "authentic," insofar as "authentic" could be defined within a traditional cuisine, and the book does an effective job in capturing the spirit of the Magyar people and their food. All in all, this the English-language cookbook I would recommend for anyone interested in learning about the cuisine. Karoly Gundel's _Gundel's Hungarian Cookbook_ would be a great companion piece, but if I had to pick one book for someone beginning to explore Hungarian food, this would be my undisputed choice.