Gundel's Hungarian Cookbook [antikvár]

L' M .i. i'fr .1"?,."'' ' ' '--i' -.i'i ' I '!li.'., .!. . - I ' r'' ( t VTPi ' 'Vi.i.!'H Word írom íhe PublisherThis book was first published in 1934 in German, then in English and French; a few of the recipes were even translated into Japanese, to encourage the use of paprika in Japan. Subsequently, it was published in Hungarian, and after the author's death came the publication in Russian, Czech and Italian. Recently there were German and English editions in minibook form.The 45 editions proved the book's great succes among culinary professionals and the general public. The reason for this revised edition is best expressed by Escoffier in the introduction of his Le Guide culinaire (1907) where he wrote:"We must accept the fact that life styles and customs have changed considerably since 1850, so that culinary art must also change with the times. The important works of Careme, Dubois and Bernard reflected the customs of their age, and are valued as such. However, in general, their books do not meet today's requirements. We may respect, study, and indeed even love these books, but we should not copy them. We must find new methods which will fit today's customs and practices "More than fifty years have passed since the first edition of Károly Gundel's cookbook. Eating and cooking habits have dramatically changed in this time interval. As in other areas of consumer life, technological advances in the method of food preparation were very rapid. The food industry is constantly creating new products with new tastes. The upsurge of foreign visitors to Hungary helped us to discover which of our national foods are more or less acceptable to the international palate. Last but not least, an important reason for a revised edition is our readers' helpful suggestions.This completely revised edition was written by Károly Gundel's two sons, Ferenc and Imre, worthy successors to their famous father.Corvina