Derecskey starts the reader off with a quick explanation of the techniques and ingredients peculiar to a Hungarian meal. Equipment, she says, like pots and pans, are standard. None of the ingredients are unusual or hard to find. The Hungarians especially love to use bacon, bread crumbs, butter, caraway seeds, cooking fat, onions, sausage, sour cream and tomatoes. You already know about paprika.
There is a short introductory, but helpful chapter on wines, naming and describing ten major Hungarian wine types.
Each chapter presents the expected categories, like fish, poultry and pork. She gives us the Hungarian translation for each food type, and for each recipe as well.
The recipes themselves are nicely described. Since the book is void of pictures of prepared dishes (the only crucial drawback), she relies on a strong prose style. That is often missing from other international cookbooks filled with poetic takes on the romance of the local culture. Never self-indulgent, Derecskey is personal, comfortably providing her preferences for spicing quantity and serving styles.
This isn't a gourmet book. The recipes here produce the foods being made in modern Hungarian homes. The author refers frequently to relatives who gave her insight for some of the more difficult dishes. Clearly written for American tastes and cooking styles, it may disappoint some cooks. Those looking for a more authentic but slightly gourmet taste should look for Chef Gundel's cookbook, based on his famous restaurant menu.
She gives us enough cultural discussion to keep the book from being bland, while never losing focus for why we purchased the book -- to learn how to make specific Hungarian dishes.
Finally, right after the chapter, "Desserts and Cakes" (Édességek és Torták), there is a handy state-by-state shopping guide with 56 butchers, delicatessens and import stores.
I fully recommend "The Hungarian Cookbook."
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