Food and Cooking of Hungary


Cookery | New Releases

This title offers 65 traditional recipes from Central Europe in 300 photographs. This is a delightful guide to the distinctive cuisine of Hungary with 65 step-by-step recipes and 300 photographs. A fascinating introduction brings to life the history, culture and traditions of Hungary, including local produce, national festivals, culinary influences, food preferences, and key ingredients and techniques. It introduces traditional dishes such as hearty plates of goulash (gulyas), spicy porkolt stews, classic strudels (retes) and dumplings (galuska or csipetke), along with lighter options such as soups, dips, salads and pasta. Savour the varied tastes of recipes such as Kohlrabi, Apple and Almond Soup; Noodles with Cheese and Bacon Sauce; Hussar Fillet of Beef; and, Balsamic and Rosemary Roasted Pears with Honey. This title includes beautiful, specially commissioned photographs of practical steps and final dishes, and nutritional information for every recipe. This fantastic new book takes you on a captivating and mouthwatering journey through the rolling, fertile plains of Hungary. After an enlightening introduction about the country, 65 recipes capture the spirit of the cuisine.
They include Chilled Pear Soup, Feta and Paprika Brouchetta, and Hungarian Dumplings served with porkolt, the national stew. Other delights include Venison and Wild Mushroom Goulash and Hungarian Poppy Seed and Apple Strudel. From dumplings, goulash and strudel to croquettes, salads and pancakes, this cookbook allows you to explore the delights of Hungarian cooking in your own kitchen.


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Bulgarian-born Silvena Rowe (also known as Silvena Johan Lauta) is an expert in the cuisines of Eastern and Central Europe. Her passion for food stems from her early experience running a family restaurant in Bulgaria, as well as working in a restaurant in the old USSR. She now works regularly as a chef, food consultant and writer, and TV presenter. She was the culinary brains behind The Baltic restaurant in the Blackfriars Road, London, whose menu offers a traditional selection of food with a modern twist from the Baltic States and Poland. Her current role is as chef at the Quince at The May Fair, a prestigious central London restaurant specialising in the cuisine of the Eastern Mediterranean. She has worked as a recipe consultant for Marks & Spencer and was the food consultant on David Cronenberg’s feature film, Eastern Promises.

She has written for many newspapers and magazines including The Guardian, The Independent, The Daily Star, Olive magazine and BBC Good Food Magazine. Her TV appearances include Chef on the Night and Cooking It! For Channel 4, Saturday Cooks for ITV1, Food Uncut and Great Food Live! For UKTV Food and Saturday Kitchen for BBC1. Silvena has previously published a number of books, including Borsht and Tears, Feasts: Food for Sharing from Central and Eastern Europe, and Purple Citrus and Sweet Perfume; and from Aquamarine, The Food and Cooking of Estonia, Latvia and Lithuania, and The Food and Cooking of Romania and Bulgaria.

General Fields

  • : 9781903141922
  • : Anness Publishing
  • : Anness Publishing
  • : November 2011
  • : 228mm x 279mm
  • : August 2012
  • : books

Special Fields

  • : English
  • : 641.59439
  • : 128
  • : WB
  • : over 300 colour photographs
  • : Hardback