Overview

Landlocked by no less than seven countries, Hungary lies on the Pannonian Basin at the centre of Europe, the majority of the landscape a series of rolling, fertile plains, perfect for growing crops and rearing livestock. The nomadic Magyars, who lived there from around AD 800, travelled with dry pieces of meat that they then made into stews - and goulash is still regarded as the country's national dish. Other significant influences on the cuisine came from Germany, Italy, Austria and Turkey, the latter introducing both paprika and coffee, as well as Asia, Poland and Slovakia. This fantastic new book takes you on a captivating and delicious journey through the plains and grasslands and the rivers and lakes of Hungary. A enlightening account of the country's early history, geography, culinary customs, feasts and celebrations and classic ingredients sets the cultural scene for the recipes that follow. Five chapters feature a total of 65 recipes selected to capture the spirit of the Hungarian cuisine - Soups; Appetizers; Dumplings, Pasta and Noodles; Fish, Meat and Game; and Desserts and Baking. Notable recipes include Chilled Pear Soup, providing a cool and exotic start to a meal; Feta and Paprika Brouchetta, a favourite everyday snack; traditional Hungarian Dumplings or galuska served with porkelt, the national stew made with paprika. Other mouthwatering delights include Venison and Wild Mushroom Goulash, one of the most classic Hungarian guly's, and Hungarian Poppy Seed and Apple Strudel, using a delicate flaky pastry called retes, around a sweet apple filling.

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9781903141922

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Bulgarian-born Silvena Rowe is an expert in the cuisines of Eastern and Central Europe and works as a chef, food consultant and TV presenter. She is chef at the Quince at The May Fair, a central London restaurant. She has worked as a recipe consultant for Marks & Spencer and was the food consultant on the feature film, Eastern Promises. She has written for newspapers and magazines including The Guardian, The Independent, Olive magazine and BBC Good Food Magazine. Her TV appearances include Saturday Cooks for ITV1 and Saturday Kitchen for BBC1. She has published a number of books, including 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.

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