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Looking at the cuisine of Hungary, this book also looks at the history, anthropology, sociology and cultural of the country.Looking at the cuisine of Hungary, this book also looks at the history, anthropology, sociology and cultural of the country.Hide synopsis
Description:Acceptable. Ships from the UK. Former Library book. Shows...Acceptable. Ships from the UK. Former Library book. Shows definite wear, and perhaps considerable marking on inside. Your purchase also supports literacy charities.
Description:Good. The book has been read but remains in clean condition. All...Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. 512 p. Ill.
Description:Good. This is an Ex-library copy **SHIPPED FROM UK** We believe...Good. This is an Ex-library copy **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!
Description:This book has soft covers. Ex-library, With usual stamps and...This book has soft covers. Ex-library, With usual stamps and markings, In poor condition, suitable as a reading copy., 900grams, ISBN: 9780140466812.
Description:Very good. Great copy, lightly read, no notes or markings. Spine...Very good. Great copy, lightly read, no notes or markings. Spine creased in 2 places. Trade paperback (US). Glued binding. 495 p. Cuisine of Hungary Tr P 272, 1. Audience: General/trade.
Description:Good. Second Printing. Spine slightly cocked, bumping/chipping,...Good. Second Printing. Spine slightly cocked, bumping/chipping, light rubbing and soiling along covers. Light soiling and foxing along page edges, tanning on rear flap. Good condition. Light to moderate shelf wear, binding intact. (MM71)
Description:Very Good in Good dust jacket. Xvi, 495 pages, illustrations,...Very Good in Good dust jacket. Xvi, 495 pages, illustrations, cloth, DJ, very good. From the DJ: ". With the cooperation of Hungary's leading restaurateurs and chefs Mr. Lang has gathered the most comprehensive, thoroughly researched and detailed collection of recipes (well over 300), authentic and tested, ever presented in English. The recipes are precise formulas, in the American manner, rather than in the descriptive Middle European style; and nearly all are related to ingredients available in the United States. Many recipes are accompanied by notes on the origin of the dish, placing it in perspective with other nations' cuisines. Mr. Lang has prefaced this guide to Hungarian cooking with an engrossing history of the Hungarian kitchen, dating back to its mysterious origins among the Mongol tribes, followed by an amusing ten~century survey of gastronomy and related matters in all the regions of Hungary today, from the restaurants and coffeehouses of Budapest to the shepherds' fires on the Great Plains. His account of the wine harvest and his discussion of that most Hungarian of condiments, paprika, are alone worth the price of the book. From its pages you will gain new respect for the lowly cabbage, and you may wind up creating the most magnificent torte. And in case you are one of the underprivileged who think Hungarian wine means only Tokay, your education is about to begin; you may use this book as a practical guide to wine buying. Lavishly illustrated by distinguished Hungarian artists, past and present, this is an entertaining, instructive, definitive book. "; 495 pages.
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