These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary conce
This is an old, tried, & true HUNGARIAN cookbook 1st published in 1934. All ingredients listed in order they should be used, as well as one step after the other
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New
This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.
