Hungarian Cuisine [antikvár]

INTRODUCTIONThis book, written for the English public, differs from Hungarian cookery books previously published in foreign languages. It gives far more, being the first Hungarian cookery book in English to cover all aspects of Hungarian culinary art, including the dishes of bygone times and traditions, and those borrowed from other peoples and adapted to suit the taste and cooking practice of Hungary.We hope that this booka very popular one in Hungary, already reprinted seven timeswill give pleasure to all English specialists and cooks who are looking for variety.Hungarian culinary art has adapted many recipes from other peoples' cuisine, in the first place from the French. It has long since been the aim of our qualified specialists, restaurant owners and trained cooks to learn, and to give their customers, all the products of French culinary art. Such an adaptation could not be undertaken, of course, without sometimes changing the ingredients or cooking methods, to suit Hungarian taste, and to fit in with the availability of raw foodstuffs in Hungary. Thus it is quite possible that the English reader may find in the book variations of dishes, already known to him, but differing sUghtly from French recipes. The variations will surely evoke great interest.Hungarian culinary art has also been influenced by the cooking of neighbouring countries. Of these, Viennese cooking should be mentioned first as it played a great role in the development of Hungarian culinary art not only by its recipes, but by acting as intermediary for the specialities of other nations, particularly Italy.Hungarian cooking, in the course of time, has adapted many specialities from the cuisine of the Slav peoples who live in and around the country, and also from the Rumanians, to correspond with Hungarian taste.Hungarian cooking is composed of all these elements and because of its originality and great variety it enjoys great popularity by all who have the opportunity of becoming well acquainted with it.We do not think it necessary to give introductory explanations of recipes which are also well known in West-European cooking. TTiey will be understood by all people who are familiar with the rudiments of cooking and baking. It is important, however, in view of the Hungarian specialities described in the book, to give the reader a few general remarks about Hungarian cooking.The characteristics peculiar to Hungarian cooking are found mostly in the cooking methods, in the composition of the meals and in the raw foodstuffs used.Regarding the preparation of the dishes, one of the most characteristic specialities of Hungarian cooking is the braising of certain meat dishes on a base of onions.