A country's cuisine says a lot about its history and culture. Hungary has been strongly influenced by eastern and western traditions. Cooking in kettles, which produces such typical Hungarian specialties is a legacy of the nomadic Asiatic Magyars, and its baking has been adopted from western European settlers.
Over the centuries, Hungarians learned everything they could about the cuisines of both their peaceful neighbors and their foreign conquerors. Culinary expertise was also exchanged between social levels.
Some of the topics you will encounter in this book include:
- Spices in Hungarian cuisine then and now.
- Pörkölt, paprikás and tokány - the goulash family.
- Cheeses from all over Hungary.
- Popular strudel variations.
- Classic Hungarian cakes and pastries.
- Wine from Lake Balaton.
- Transylvanian cuisine and many other delicacies.
No comments:
Post a Comment