The Paprikas Weiss Hungarian Cookbook

by Edward Weiss

This is a truly authentic Hungarian cookbook filled with easy-to-cook traditional recipes for . . . Soups and Soup Garnishes Luncheon, Supper, and Buffet Dishes Dinner Entrees-Meat, Poultry, and Fish... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0517411199
• ISBN13: 9780517411193
• Release Date: August 1988
• Publisher: Random House Value Publishing
• Length: 192 Pages
• Weight: 0.98 lbs.

Customer Reviews

Reliable home cooking

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.

Authentic Hungarian Recipes

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.

Jo etvagyot!

This book is a collection of standard Hungarian recipes that would be familiar to any Hungarian cook. It includes chapters on soups, main dishes, side dishes, and desserts. Each chapter begins with a brief description of the type of dish and its role in the food culture of Hungary, discussing, for instance, what were foods were readily available on the farm. The recipes are provided with both their English and Hungarian names. One helpful feature is that each recipe includes not only a list of ingredients, but also a list of utensils needed for the recipe. In keeping with Hungarian farm traditions, most of the recipes call for butter, sour cream, eggs, and one or more types of meat, especially pork. Virtually all the recipes call for fresh foods, not canned foods or convenience mixes, but there are few exotic ingredients needed. This book would make a great reference for American cooks who want to create authentic-tasting Hungarian meals. There aren't many fancy recipes in the book for special occasions- -mainly the book is about basic home cooking down on the farm, Hungarian style.

The Paprikas Weiss Hungarian Cookbook

Just like Mom used to make. Wonderful

Excellent ethnic cookbook. The best in Hungarian cooking.

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.