Hardcover: 192 pages
Publisher: Random House Value Publishing; 5th edition (August 24, 1988)
Product Dimensions: 9 x 6.2 x 0.8 inches
Shipping Weight: 14.9 ounces
Average Customer Review: 4.2 out of 5 stars See all reviews (18 customer reviews)
Best Sellers Rank: #197,639 in Books (See Top 100 in Books) #9 in Books > Cookbooks, Food & Wine > Regional & International > European > Hungarian
This book is very practical. Easy to follow. More importantly its recepies are not experimental, invented Hungarian cerepies but rather REAL Hungarian cooking done in Hungary. It therefore reflects the traditional cooking of the Hungarian people. I would love to buy it for my children (daughters)to familiarize themselves with their ancestors cooking.
You don't get any more authentic than this book. Most other cookbooks are phoney. This is the real thing. I am Hungarian and this is how my Mother cooked and now so am I. You want the real thing...this is it. The ingrediants are easily obtained. The directions are easy to follow and the dish turns out exactly how it is meant to be.
This is a true classic if you were raised in a Hungarian household and yearn for the meals of your childhood. Easy to use, a pleasure to read, and full of excellent, authentic recipes.This isn't fancy haute cuisine, but a perfect collection of genuine Hungarian comfort foods.Every recipe is listed by both Hungarian and English name, and each section describes how the recipes within it relate to Hungarian life and food culture.Packed full of classics like Cold Cherry Soup (Meggy leves), Peppers with Sausages (Lecsó), Stufffed Flank Steak (Töltött marhaszelet), Beef Goulash (Marha gulyás), Chicken Paprikas (Csirke paprikás), Roast Duck (Kasca sült), Stuffed Green Peppers (Töltött paprika), Stuffed Cabbage (Töltött káposzta), Cucmbers with Sour Cream (Teifeles uborka fözelék), and a wonderful assortment of sauces too numerous to list.Best ethnic cookbook I have ever purchased, and the most used in my house (and boy do we eat!)
The Paprikás Weiss Cookbook is a decent ethnic cookbook from the end of the 70s. Its recipes all are authentic Hungarian "home" fare, with few surprising dishes. (I'm a Hungarian). This also means that it might be an excellent first cookbook for someone who wants to get acquainted with Hungarian cuisine. Classics such as goulash soup, cold sour cherry soup, chicken paprikas, Eszterhazy steak, pancakes or strudels are very well described. Every recipe lists the utensils separately as well, this can be a great help for a less experienced cook. Were it possible, I'd give four and a half stars to this book, it gets four from me due to the lack of interesting regional recipes and the low number of "special occasion" recipes. Nevertheless, I recommend this cookbook, however, I personally like Susan Derecskey's The Hungarian Cookbook and C. M. Czegeny's Helen's Hungarian Heritage Recipes better.
Just like Mom used to make. Wonderful
Mr. Weiss is doing an excellent job describing the traditional Hungarian recipes and giving alternatives for those ingredients which are not easy to find in America. Great variety from simple appetizers to great desserts through real main courses,
Well, its better than the first edition which was kinda junky. This is a mixup of a previous book written in English for those that know how to cook Hungarian food. When Paprikas Weiss was in business you could go to their store and buy all the ingredients for a recipe and the book was a reminder of how to make a dish.Its a nice remembrance but if you're new to Hungarian cuisine you this won'd do it for you.
I bought this book for my mother, who remembers the Paprikas Weiss in New York City. Her grandmother was from Hungary and she missed many of the recipes she grew up with. It seemed very well laid-out and organized, and the recipes are easy to follow. Win-win.
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