Shortly, Hungarian cuisine is about mouth-watering spicy dishes with paprika, hearty soups, rich stews, sauces, and yummy desserts. All these signature dishes consume many types of meat, seasonal vegetables, fruits, fresh bread, dairy products, and cheeses. Influenced by the primary ethnic group Magyars and continental Central Europe, Hungary’s cuisine also differs from place to place that creates diverse gastronomy. If you want to know more about Hungarian cuisine, we are delight to introduce you to 10 best Hungarian cookbooks to try at home.
Hungarian Cookbook: Old World Recipes for New World Cooks
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“There is a reason why this book is the best selling Hungarian cookbook on Amazon!” – Nanda Dyssou
In this cookbook, all enticing Old World Hungarian recipes were brought to America by the author’s grandparents. However, they have been revised to suit the nutritional needs and faster-paced lifestyles of today. Furthermore, the author discusses the seasonal and ritual observances that Hungarian Americans often practice: bacon cookouts, fall grape festivals, weddings, Thanksgiving, New Year’s, and Easter.
About the Author: The author of this cookbook is Yolanda Nagy Fintor, a first-generation Hungarian American who learned Hungarian cooking from her mother. Besides co-authoring Souper Skinny Soups, she conducts workshops on writing and promoting cookbooks. Now she resides in Northridge, California.
The Hungarian Cookbook
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“Great Hungarian cookbook.” – Barbara P
Traditionally, Hungarian cuisine is straightforward and simple, with readily available ingredients and techniques not hard to master. As a result, both novice and accomplished chefs can cook unique Hungarian dishes from those accessible factors.
In The Hungarian Cookbook, Susan Derecskey offers a whole new range of flavors and combinations, including such classics as goulash and chicken paprikash, but far more unusual and exotic ways to prepare beef, pork, poultry, and lamb. With other delectable kinds of treat, readers are suggested for complete menus and the wines to accompany to perfect your meals.
About the Author: The author of this cookbook is Susan Derecskey. Born in New York City and studied at Brooklyn College and the University of Strasbourg, she worked in publishing and journalism until she met an immigrant Hungarian journalist named Charles Derecskey. Here, she embarked on cooking Hungarian here, learned how to make the classic dishes, and developed a passion for the cuisine that distinguishes the talented cook from the mere skillful one.
Helen’s Hungarian Heritage Recipes
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“It Won’t Get Any Better Than This!” – Laura Ann Scaife
Helen, a trained chef from Hungary, is the mother of Clara Margaret Czegeny. With “HELEN” in every cookbook’s title, the author shares a culinary treasure of truly Hungarian classic recipes passed down through generations of the Szabo-Czegeny families. Readers interested in reading and learning about Hungarian food and folklore, as well as cooking the simple home-cooking from childhood memories, will find this book very useful.
From the classic Hungarian dishes to the world-famous dishes, all are complete with meticulous instructions, humorous anecdotes, and lavish illustrations.
About the Author: The author of this cookbook is Clara Margaret Czegeny. Grew up in a traditionally Hungarian home with all the classic meals prepared daily from a trained-chef mom, Clara’s first attempt at writing came out of her natural desire to share her beloved Hungarian heritage through her precious and treasured family recipes.
Through her adoring fans and Hungarians as far as Australia, Clara Czégény has been dubbed the “Cold Hungarian Chef”. She is not only an author but also an educator, accomplished pianist, decorator, and software engineer. She now lives in the beautiful city of Paris, Ontario, Canada.
The Food & Cooking of Hungary: 65 classic recipes from a great tradition
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“Excellent cookbook. Enjoyed the stores associated with the recipes and they were clear to follow.” – Alice
Lying on the Pannonian Basin at the center of Europe, the majority of Hungary is a series of rolling, fertile plains that are perfect for growing crops and rearing livestock. This fantastic new book takes you on a captivating and delicious journey through the plains and grasslands and the rivers and lakes of Hungary.
With 65 step-by-step recipes and 300 photographs selected to capture the spirit of the Hungarian cuisine, The Food & Cooking of Hungary tells about the country’s early history, geography, culinary customs, feasts, and celebrations. Moreover, classic ingredients that set the cultural scene for the recipes are also included.
About the Author: The author of this cookbook Silvena Johan Lauta. She is the author of many cookbooks such as The Food & Cooking of Romania & Bulgaria, Classic Recipes Of Hungary and Romanian & Bulgarian Food & Cooking.
June Meyer’s Authentic Hungarian Heirloom Recipes Third Edition
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“Rich full flavor, minimal ingredients, easy to produce” – J.W.
Being the offspring of multi-culture roots ancestor, June Meyer brings up 95 authentic, tested recipes from the Austro-Hungarian Empire and Alsace-Lorraine. Readers will not find the recipes anywhere but in this book only since they just have been handed down for many generations in her family.
Organized with one recipe per page preceded by a short, colorful remembrance or historical fact, readers cab acquire more knowledge about history besides cooking unique dishes. Moreover, a detailed description of ingredients used in the recipes and an Alphabetical and Category Recipe Index with English and Hungarian names are also thoughtfully presented.
About the Author: The author of this cookbook is June V. Meyer. Born in Chicago, she graduated from the School of the Art Institute of Chicago and taught Art for 25 years until her retirement. With the roots from ethnic German and Alsatian ancestors, she loves, enjoys cooking, and eating many different ethnic foods, primarily Hungarian and Transylvania dishes.
Hungary (Culinaria)
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“Authentic Hungarian Cuisine at your fingertips” – RitaB
In every culture, food and culture are strongly tied together, and Hungarian cuisine is also not an exception. In Hungary (Culinaria), the author reports on every aspect of a country’s cuisine within the background of the people who developed it. Illustrated with stunning images and generously peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
About the Author: The authors of this cookbook are Aniko Gergely, Christoph Buechel and Ruprecht Stempell. They are all book authors with many individual works. Ruprecht Stempell also works under the photographer role in Culinaria the Caribbean: A Culinary Discovery, Culinaria: Germany and Culinaria: Germany.
Gundel’s Hungarian Cookbook
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“Recipes from one of the oldest and most famous restaurants in Budapest.” – John Borgoy
Written by the famous Hungarian restaurant owner and chef, this book is one of the most authentic English language books on Hungarian cooking to pick the best dishes of Hungarian cuisine like Goulash, Chicken or Veal Paprika, or pancakes a la Gundel. Additionally, the book has an extensive part outlining the author’s life and work, and his contribution to Hungary’s cuisine and culture.
About the Author: The author of this cookbook is Karoly Gundel, who was a Hungarian restaurateur, businessman, philanthropist, writer of culinary works, and the former owner of the Gundel Restaurant. He is the author of several Hungarian cookbooks in the Hungarian language like Malaja vengerskaia povarennaia kniga, La cocina húngara (Hungarian Cuisine), Kleines Ungarisches Kochbuch, UNGARISCHE KOCHREZEPTE (HUNGARIAN COOKING RECIPES).
George Lang’s Cuisine of Hungary
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“Excellent Hungarian cookbook – the best I’ve found” – W. Gulyas
Authored by a famous figure in the culinary field, George Lang’s Cuisine of Hungary is a definitive compilation of authentic Hungarian dishes. Through over 300 delectable, thoroughly tested recipes, readers are provided with traditional Hungarian fare and entertaining information on Hungarian culinary traditions. Due to its thorough and comprehensive research, the book has been praised by the New York Times as the model for other cookbooks.
About the Author: The author of this cookbook is George Lang. He is a Hungarian born American restaurateur, food and travel writer, critic and journalist. Lang ever worked in the restaurant business in New York as a chef and a banquet manager. After that, he became a developer of new projects for Restaurant Associates, a pioneering company that created The Four Seasons Restaurant and other innovative eateries.
The Cuisine of Hungary
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“Expert, Authentic Recipes & Absorbing, Detailed History” – MIM PETRESKY
As generally shown in the title, this book showcases a detailed guide to Hungarian dishes and wines, providing an array of simple recipes highlighting regional specialties. From that, the history of Hungarian cuisine is sketched, bringing inspiration to the enthusiast readers.
About the Author: The author of this cookbook is George Lang. He is the author of many cookbooks such as Pixy’s Holiday Journey, Nobody Knows The Truffles I’ve Seen and Cafe Des Artistes Cookbook.
Flavors of Hungary (101 Productions)
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“Great find at an exceptional price!” – Barbara Wilk Riley
For enthusiasts of ethnic cuisine or those who simply enjoy hearty fare, Flavors of Hungary is a classic guide to sophisticated old-world Hungarian cooking. Among more than two hundred recipes, some traditional favorites included the native Hungarian plates and the delectably sweet are simple to prepare but still rich with flavor and style. Moreover, readers also see the author’s homeland’s memoir that makes this cookbook an irresistible “old country” collection.
About the Author: The author of this cookbook is Charlotte Slovak Biro, who is a master cook and a writer. He is the author of Flavors of Hungary;: [recipes and memoirs].
We hope you like this post and finally find out your favorite Hungarian cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
