Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene Cookbook Library) Review

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(More customer reviews)As I read through this cookbook soon after purchase, I felt as though I was re-living my years growing up in a Second generation Hungarian Household in Northern Ohio. All of my grandparents were born in Hungary. The recipes are just as the ones I too learned first hand from my grandmother. I spent much of my time as a child in her kitchen. It also gives flexibility to the modern cook using ingredients that are available.The stories and traditions the author shares are ones that I have shared with my own children. This cookbook is one that I will definitely give copies of as gifts to family members! Thanks for the memories, Yolanda!

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These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles.In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavor.This collection includes timeless dishes, and spans the range of home cooking with recipes for Kohlrabi Soup, Stuffed Cabbage, Chicken Paprika, and a host of tempting dishes like Walnut Torte and Dilled Cottage Cheese Cake.The new chapter on breads focuses on yeast breads, with a short section on quick breads.It includes recipes for Sour Cream Biscuits, Hungarian Fried Bread, and Beer Bread Sticks, among others.This is more than just a collection of 142 enticing Hungarian recipes.The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book.Several chapters also describe the seasonal and ceremonial observances transplanted from Hungary and still practiced by Americans of Hungarian descent: bacon cookouts, fall grape festivals, weddings, baptisms, Christmas, New Year's, and Easter celebrations.

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The Czechoslovak Cookbook: Czechoslovakia's best-selling cookbook adapted for American kitchens. Includes recipes for authentic dishes like Goulash, Apple ... Torte. (Crown Classic Cookbook Series) Review

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(More customer reviews)As a Czech I can say that this book is good, if somewhat misleading.There are a great many recipes in the book that most Czechs have probably never heard of, and if they have, have never themselves had.As with people in most of the countries in Europe, Czechs have their tried and true favorites which they cook, by American standards, very frequently.If one only knew as a non-Czech what these best hits were they would not be dissatisfied with this book.However there is much room to go astray.Nevertheless I find some of the recipes in this book to be very good and have had the occasion to cook them for other czechs who enthusiastically agreed with me.The Time-Life book that covers the cooking of Austria, Hungary, and Czechoslovakia is an excellent book with fewer disappointments for the non-native person.But, if you like to experiment, you will eventually stumble upon some very good recipes with this book as well.

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Joza Brizova
In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine.
Hearty soups made from modest ingredients are one of the hallmarks of Czechoslovak cuisine. Contained in this volume are recipes for such favorites as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup. Robust meat dishes include Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates.
The poultry and game chapter contains recipes for Chicken Paprika, Roast Capon, Roast Goose. Stuffed Roast Squab, Roast Hare with Sour Cream, and Leg of Venison with Red Wine.
The Czechs are particularly fond of meals centered around egg dishes and dumplings, for instance Baked Eggs with Chicken Livers, Farina Omelet, Noodle Souffle with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes. Rounded out with a vegetable dish like Sauteed Cabbage, Green Beans Paprika, or Stuffed Kale Rolls, these entrees make a tasty and inexpensive dinner.
The Czechs are justifiably famous for their baking, and The Czechoslovak Cookbook is full of delectable baked goods: Bohemian Biscuits. Crisp Potato Sticks, Salt Rolls, Pretzels, Christmas Twist, Checkerboard Cookies, Bishop's Bread, and Honey Cake.
Suitable for both the experienced cook and the novice who hasn't ventured beyond broiling a steak, The Czechoslovak Cookbook is a valuable asset to any kitchen.

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Best of Austrian Cuisine Review

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(More customer reviews)Hmmm... My copy of this book doesn't have the problems mentioned below, but then it's a 2001 reprinting and is perhaps corrected.

In the late 1990s I rented a room in Vienna from an 80-year woman who cooked for me every Saturday.Since then, I've longed to replicate the delicious, savory, and often quite filling meals that we ate together.I've read dozens of Austrian cookbooks, and this is the best by far.Most others are either hopelessly out of date, written for non-American audiences (like Gretel Beer's famous but useless volume), or concentrate on what I'd call "restaurant food"--special, elaborate, time-consuming dishes that don't exemplify what a typical home-cooked Austrian meal is like.This book takes Austrian "Hausmannskost"--everyday food, the sort of thing you'd eat for Tuesday dinner--and translates it to the American kitchen.The recipes are perhaps a little vague here and there and assume previous experience in the kitchen, but the author's point usually is clear.And is it ever authentic; the kohlrabi recipe on pg. 79 is *exactly* my landlady's, and it's delicious.

The book includes chapters on meat dishes, 'Mehlspeisen,' organ meats (beloved in Austria if not in the US), fish, poultry, sauces, starches, vegetables (more varied than one might expect), and then of course the full range of desserts and "Sußigkeiten."The range is encyclopedic and varied.Special sections include menu planning, a description of Austrian wines, and a chapter on munchies for that afternoon 'Jause.'

A gourmet book this is not; if you want splash and glam, it will disappoint.But if, like me, you long to recover how your old Austrian host made cabbage taste so yummy, this book is the answer.Through it, you can recreate an Austrian kitchen in your home, which is a very nice thought!

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Austrian cuisine consists of rich, satisfying dishes: roasted meats in cream sauces, hearty soups and stews, tasty dumplings, warm and cold salads, and of course, the pastries and cakes that remain Vienna's trademark. This cookbook provides a comprehensive guide to Austrian desserts, including six recipes for strudel, twenty recipes for gateaux, and many other sweet-tooth favorites.


Elisabeth Mayer-Browne takes an engaging, conversational approach to her art, with common sense advice about preparing, serving, and even improvising. The Best of Austrian Cuisine, a classic title originally published in Austria, includes nearly 200 recipes for traditional family favorites and interesting variations, as well as menus for everyday meals and holidays. Now expanded to include a chapter on Austrian wines.

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Flavors of India: Vegetarian Indian Cuisine Review

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(More customer reviews)Background: I grew up eating Indian vegetarian food.Sometimes it was good, sometimes mediocre, occassionally fantastic.I had kichadi for breakfast and dal-chawal-roti-sabji for dinner every day except festival days.

Bias:I will admit a bias that I actually met the author; I went to high school with her son and was lucky enough to have dinner at her house once.

Review: This is the absolute, number one, best Indian cookbook on the market today. I own most of the big ones and many little ones, and nothing else out there even approaches this book for utility and quality. Most cookbooks offer a good base for a recipe, but you have to make it once and then adjust and improve it. All the recipes in this book are excellent as written; I have not had to modify any of them! There's no padding in this book. She doesn't include every Indian recipe you've ever (and never) heard of, but she does include all the basics you need to eat well every day. This is the only time I have seen okra treated properly in a cookbook, and the recipe for pakora batter is phenomenal. Her style is authentic Gujarati-style cooking. Having spent some time in Gujarat and eaten at many Gujarati houses, I should know.

All in all, a highly recommended resource for any kitchen. Having eaten at the author's house, I can attest that her cooking is excellent, authentic Indian vegetarian cusine, and she used the same recipes included in the book. She is the real deal.

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Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.

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The Bride & Groom First and Forever Cookbook Review

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(More customer reviews)A useful cooking manual and a feel-good read!
I ran across this cookbook one rainy Saturday, and newlywed nostalgia and the beautiful format drew me in. After buying the book and reading it in two sittings, I've begun to cook my way through it. The recipes are considered and fresh, not complex or pretentious. I like the emphasis on seasonal ingredients, especially since this book provides a table of when various fruits and veggies can be expected to be at their peak.
Rather than overwhelming you with recipes, the book offers a small, balanced selection to take you from appetizers to dessert. The culinary authors were caterers and their recipes seem likely to appeal to a wide range of palates. The overall message is that cooking isn't mysterious: with a little preparation it can be done well. For example, you're encouraged to caramelize a large batch of onions and then keep them on hand in the fridge--an easy but pleasingly sophisticated addition to weeknight dishes.
Another thing I found to like about this book came unexpectedly. Less tangible than all the cooking help but equally gratifying is the revelation of the amazing bond between the book's twin sister authors, who have apparently been cooking together since they were kids. Their views on how food helps shape and define our relationships (fortunately, nothing preachy or pseudo-psychoanalytic) are a simple acknowldegement that food can be a chance to do something nice for other people.
The book's modernity is really refreshing. There are sections on cooking with your mate and how to stock a pantry so that you can still eat in when you don't really feel like cooking. There's an overall sense of realism; the bride isn't cast as a Good Housekeeping-style kitchen slave, but the book is subtly geared toward the one partner with a greater interest in cooking, with hints about involving and empowering the less interested partner so that he or she can help with preparations or stocking the fridge and pantry.
Other sections have been useful in surprising ways. Ironically, the tutorial on necessary kitchenware for the new kitchen gave me some insight on simplifying my existing, overstocked one.
Most of the recipes can be described as new American classics and all have been good so far. I look forward to trying more recipes and am frighteningly addicted to the slightly decadent, easy-to-make herbed popcorn. I would recommend this book as a great gift for couples or singles, or for anyone willing to make a moderate time commitment for simple, stylish food.

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Here is the perfect gift for the happy couple-the first and only cookbook they will ever need. Best-selling authors Sara Corpening Whiteford and Mary Corpening Barber start the bride and groom off right with essential information on the equipment they'll need to begin cooking in their new home, as well as invaluable tips on getting the pantry stocked. Then they offer 125 recipes-those special dishes to turn to again and again. Ready to entertain the new in-laws? A weekend brunch featuring Sausage and Cheddar Cheese Strata comes together in a snap and is certain to impress. If something a little more romantic is in order, Brie and Champagne Fondue for Two shared in front of a roaring fire is as cozy as it gets. Everyday favorites like Classic Lasagna, Grilled Chicken with Roasted Red Pepper Salsa, and the impossible-to-resist Silken Chocolate Tart will have even inexperienced cooks looking like pros in the kitchen. Whether cooking on the fly with Dinners in a Dash-a meal on the table in 30 minutes or less: perfect for the working couple!-or hosting that first-ever holiday dinner, this is the cookbook newlyweds need to chop, peel, saute, and roast in harmony in the kitchen. Complete with beautiful photographs and menu ideas for special occasions (including the first anniversary), the Bride & Groom First and Forever Cookbook will have the happy couple-and their family and friends-eating well from this day forward.

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Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia (Hippocrene Cookbook Library) Review

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(More customer reviews)"Cuisines of the Alps" is a culinary journey filled with recipes and lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria and Slovenia.

Kay Shaw Nelson shares her passion for food from the Alps in this book.She is a food writer and author of eighteen cookbooks.

Hippocrene Books is known for their cookbooks from exotic countries, such as, "Argentina Cooks!", "Icelandic Food and Cookery" and "Tastes of the Pyrenees".Here is yet another addition!

Nelson's introduction takes us on a mini-tour of the beautiful Alps!Her description of the region helps the reader envision such a lovely area with snow-capped mountain peaks, trees, people and homes.Her recipes are easy-to-follow and extremely tasty!

The chapters included in this book are: Appetizers; Soups; Eggs and Cheese Dishes; Fish; Meat, Poultry and Game; Vegetables and Salads; Pasta, Rice and Other Grains; Desserts; and Drinks and Wine.Some of the more delectable recipes are: goulash, linzer torte, Liechtenstein Corn-Bean Salad, walnut cake, Wine Cream, dumplings, Bavarian Beer Soup, and Fondue!

For people interested in a comprehensive cookbook on cookery in the Alps, Nelson really brings home the passion!

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A majestic mountain system in south-central Europe, the Alps form an arc spanning almost 750 miles from the Mediterranean Sea through northern Italy and southeast France, Switzerland, southern Germany, and Austria and into the northwest part of the Balkan Peninsula. Cuisines of the Alps takes a culinary tour through the region, with stops in Northern Italy for risotto a la Milanese and osso buco; in Austrian for goulash and linzer torte; for dumplings in Bavaria; raclette in Switzerland; French trout au bleu, and in Slovenia for eggplant stew and walnut cake, among many other delights. Cuisines of the Alps will enhance your knowledge of the region's cookery, bringing the snow-capped peaks, with their robust, homey dishes into your kitchen.

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Muffins: Sixty Sweet and Savory Recipes... From Old Favorites to New Review

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(More customer reviews)I absolutely LOVE this book, and I highly recommend it to anyone who enjoys baking.The great variety of recipes turn out perfectly every time.I especially love the recipes for muffins with a surprise inside.If you want a book that will please you every time you use it, and you WILL use it often, then buy this book.

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Withover 300,000 copies sold, this wonderful volume presents 60 sweet, savory and mouth-watering muffins--a great variety of recipes that turn out perfectly every time. A charmingly-designed collection, it includes baking tips and hints for these classic favorites that everyone loves. Devoted to its singular sensational theme, the offerings range from smoked turkey muffins (excellent as an hors d'oeurves in miniature) to the all-time house specialty, pumpkin chocolate chip muffins. Be prepared for applause for the recipes for muffins with a surprise inside! Includes 20 B&W illustrations.

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Complete Traditional Recipe Book Review

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(More customer reviews)I have found that British food - especially the traditional foods that have stood the test of time - have much more to offer than the blanket dismissal of them would suggest. Have you ever had a well-made "Toad-In-The-Hole?" or a great "Sherry Trifle?" How about a nice Pork Pie or Eel Stew. Well, done right, these dishes can change the way you think about British food and British food traditions. Not sure, start with something foolproof like Kedgeree - really just rice, smoked haddock, hard-boiled eggs and spices. Great for breakfast, lunch or dinner! And quite a treat! Some cookbook features include: Nice pictures and quite a few of them. A crazy 70's font that seems to be just right for the subject. Comprehensive collection of recipes covering every "discipline" from soups and meat dishes to hot and cold puddings to drinks and confectionery. Some quick and interesting historical context is thrown in for those who require and enjoy it. Perfect for the anglophile or international cook in your household.

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Providing a source of the best of traditional British cooking, these recipes range from starters to puddings, featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included for some of the key dishes within the book-from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century mulligatawny soup (derived from Southern India). The National Trust has researched the archives to find an authentic but delicious taste of history.

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The 250 Best Muffin Recipes Review

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(More customer reviews)I have always loved muffins but had never been much of a baker. One day while browsing through my local bookstore I spotted exactly what I needed to get me to start baking, a muffin cookbook! I went out to get the fewingredients I needed and started baking. I could not believe how easy itwas. From that day foreword I became an avid muffin maker. This book is notonly easy but has great recipes. Even my kids have started making them withme since their is a speical kid's section in the book. The variety ofchoices makes them want to cook as well as me. I congratulate Ms. Brody onan excellent book!

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New-Fangled, Old-Fashioned Bread Puddings: Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas, and Bread Souffles Review

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(More customer reviews)Who knew that there were so many recipes for bread pudding? My wife has always loved bread pudding on Christmas morning. So when I saw this book at the library, I had to check it out. I am very glad I did.
"New-Fangled, Old-Fashioned Bread Puddings: Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas, and Bread Soufflés" is packed with all kinds of goodies. There is something here for everyone (unless you hate bread for some reason).
There are, of course, the sweeter choices. Recipes like Crunchy Apple Bread Pudding, Coconut Rum Custard, and Fudgy Chocolate Hazelnut Bread Pudding will definitely appeal to those with a sweet tooth.
For those looking for something a little heartier, selections abound. The Eggplant, Basil, and Parmesan Bread Pudding with Charred Tomato Vinaigrette is a meal in itself. The Welsh Rarebit Single Strata and the Winter Spiced German Steamed Bread Pudding are textbook definitions of comfort food.
There are so many great recipes here that I could go on endlessly about them. Yet to do so would be wasting your time. Instead, I encourage you to get this book right now--and start cooking! You will not be disappointed.
I recommend "New-Fangled, Old-Fashioned Bread Puddings" very highly.

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This imaginative collection of 60 bread pudding recipes uses a wide variety of breads and ranges from sinful desserts to savory and hearty appetizers, side dishes, and entrees. Includes 18 recipes from top restaurants and celebrity chefs. Line illus.

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Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchen Review

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(More customer reviews)I love this book. Every time I'm looking for a muffin recipe this is my first place to look. It offers variations on many recipes. It has a section for biscuits, quick breads, scones and coffe cakes as well. Wonderfull recipes.

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More Than 175 Sweet and Savory Muffins and Baked Treats from America's Favorite Bakers
* Muffins and Quick Breads Know-How
* Sweet Muffins
* Savory Muffins
* Biscuits, Scones, Popovers and Doughnuts
* Quick Breads
* Coffee Cakes
* Butters and Spreads

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