内容説明
Looking at the cuisine of Hungary, this book also looks at the history, anthropology, sociology and cultural of the country.
目次
- PART ONE A History of Hungarian Cuisine: The Mysterious Beginnings
- The First Five Hundred Years
- Three Worlds, Three Cuisines (The Sixteenth and Seventeenth Centuries)
- From the Liberation of Buda to the Austro-Hungarian Monarchy
- The New Era. PART TWO Gastronomic Profiles of the Hungarian Regions: Transdanubia
- Budapest
- Northern Hungary
- Transylvania
- The Great Hungarian Plain. PART THREE Recipes: Soups
- Soup Garnishes
- Appetisers
- Fish
- Poultry
- Pork and Bacon
- Veal
- Beef
- Lamb and Mutton
- Game Birds and Game
- Traditional Stews
- Gulyas, porkolt, paprikas & tokany
- Potted Cabbage - Pickled or Otherwise
- Dumplings
- Stuffed Vegetables
- Other Vegetable Preparations
- Salads
- Sauces
- Bread and Biscuits
- Dessert Creams, etc.
- Deep-Fried Desserts
- Hot Noodle Desserts
- Pancakes
- Strudels
- Homestyle Cakes
- Tortes
- Cookies, etc.
- Confections
- Menus, etc. A Note on Six Poems by Jozsel. Indexes: i People, Places, Events ii Recipes, Menus, Foods, Wines iii Hungarian Index.
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