The Cuisine of Hungary by George Lang

“The Cuisine of Hungary” is a cookbook written by Hungarian-American restaurateur George Lang. The book was first published in 1971 and has since become a classic in the world of Hungarian cuisine.

The book provides an in-depth look at the culinary traditions of Hungary, a country known for its rich and flavorful dishes that draw on a variety of cultural influences. Lang, who was born in Hungary and grew up in a family of restaurateurs, draws on his deep knowledge of Hungarian food and culture to provide readers with an authentic and comprehensive guide to the country’s cuisine.

The book is organized into chapters that cover different aspects of Hungarian cooking, from soups and stews to pastries and desserts. Lang provides detailed instructions and recipes for each dish, along with helpful tips and tricks for preparing and serving them.

Throughout the book, Lang provides fascinating insights into the history and culture of Hungary, explaining the cultural and historical significance of different ingredients and dishes. He also includes anecdotes and stories from his own experiences in Hungarian kitchens, giving readers a glimpse into the rich culinary traditions of this fascinating country.

“The Cuisine of Hungary” has been widely praised for its comprehensive and authentic approach to Hungarian cooking. It is considered a must-read for anyone interested in Hungarian cuisine or Eastern European cooking in general, and has inspired countless home cooks and professional chefs alike to explore the flavors and traditions of this unique and vibrant culinary culture.