[Cookbook of American Hungarian women with American units of measurement.]
Alternative title: Paula néni könyve. [Aunte Paula's book]
On the title page: A legújabb lélekelemző álommagyarázó. Mellékletül: Heti étlapok, Főzési, Háztartási tanácsok, Italbár, Egészség és Szépség ápolás, a Gyermek lelki és egyéni nevelése, stb.
[The newest soul analysing dream explainer. Appendices: Weekly menus, Cooking and Household advice, Drinks bar, Health and Beauty care, Children's spiritual and individual education, etc.]

English edition of the recipes section of Amerikai magyar asszonyok szakácskönyve amerikai mértékegységekkel first published in 1948. This book contains many more recipes, and it is reorganized.

An overview of Hungarian cookery, including information about the country's geography, history, holidays, and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options as well.

When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella's becoming the custodian of a collection of heirloom recipes that form the core of this book. More than fifty recipes tell you how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a festive Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You'll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for nut-flour tortes are naturally gluten-free. - Provided by publisher.
Includes bibliographical references and index.

Here is a book that lifts the veil and discloses secrets to those who already know how to cook, and are desirous of bettering the health of their families by giving them a variety of Hungarian foods prepared in an inimitable manner. - From the Introduction.

These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavour. The new chapter on breads focuses on yeast breads, with a short section on quick breads. This is more than just a collection of 142 enticing Hungarian recipes. The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book. - Provided by publisher

The Hungarian cookbook [by] staff home economists: Melanie De Proft, director [and others] Imre Szegö, consultant. Illustrated by Kay Lovelace.
Fascinating recipes are presented in The Hungarian Cookbook--intriguing and rewarding--to lure the adventurous American homemaker into the realm of foreign cookery. - From the Foreword.

With a note on wines by Charles G. Derecskey. Drawings by George Koizumi.
There are a number of valid reasons to borrow from the Hungarian repertoire - to please a demanding husband or to titillate some blase dinner guests, to name a couple. Above all, though, it frees the accomplished cook from the bondage of haute cuisine francaise by introducing a whole new palette of flavors. ... As for me, I started to cook Hungarian dishes to satisfy my husband's random cravings for something that would taste of home. - From the Foreword.

Illustrated by L. Farkas and Z. Pohárnok.
The recipes are simple and easy to follow.
It is to be hoped that this little book will help to introduce into English homes the many delicious Hungarian dishes and wines with which only the lucky few, who have travelled in Hungary, have hitherto been acquainted. ... The ingredients and condiments are nowadays obtainable at every good-class food-store. - From the Introduction.

This is no mere book of recipes, savouring of the stifling kitchen on a hot day, but a veritable book of travel, romance, good health and humor. ... In this book you will find all the best recipes of the Hungarian cuisine. Some of them have come from the kitchens of the old kings, others still make the simple, savoury fare of the peasants. Some are comparatively new and some are as old as the Magyar race itself. - From the Preface.

Jolie Gabor was a Hungarian born American jeweler and the mother of Magda, Zsa Zsa, and Eva Gabor.
From our vast storehouse of recipes we present these culinary treasures rich in the tradition of the Gabor family. Remember--to really enjoy one's cooking, one must cook with much love and a light heart. Then all will be well and merry at the table and digestions will never suffer! - From the Preface by Jolie Gabor.
All in all, the many Gabor family recipes you will find in this volume make such hearty fare, and the pastries such wondrous delights, that we feel certain they will become a cherished part of your culinary repertoire. - From the Introduction by Ted Kaufman.

Published in Munhall, PA. by St. Elias Byzantine Catholic Church. Building Fund. Hostess Committee.
Contains recipes organized by type of dish, such as soups; meats and main dishes; breads and rolls; salads and vegetables; noodles; cakes, cookies and pies. The recipes are in English, the names of the dishes are given also in Hungarian.

[Big Hungarian cook book and confectionary book, applied to American circumstances, with American weight and volume measures]
Oly szakácskönyvet akarunk az amerikai magyar nők kezébe adni, mely igazán megfeleljen az amerikai magyar családok szükségleteinek és életviszonyainak. Ezek az életviszonyok itt egészen mások, mint az óhazában, ahol (főleg kisvárosban és faluhelyen) igazán "minden megvolt" s még a mérsékeltebb vagyonu családok asztalára is oly ételek kerülhettek, amilyenekről itt álmodni sem lehet, nemcsak anyagi, de egyéb viszonyoknál fogva is. - From the Introduction.

180 Hungarian Favorites.
Besides the treasured recipes of their native country, Hungarian Mothers have adopted many American recipes and adapted them to their Hungarian style of cookery. Our cookbook contains a complete section of the Hungarian-American favorites. - From the book.
Published by the Toledo. St. Stephen's Church (Catholic) Mothers' Club.

Introduction by Linda F. Radke; Sylvia M. Weiss.
Hungarian and Jewish recipes.
Bring the true taste of Hungary to your table by choosing among the easy-to-follow recipes from chicken soup to stuffed cabbage to chicken paprikas. A wonderful variety of Hungarian/American/Kosher recipes. No cookbook collection is complete without something Hungarian! - Provided by publisher.

Translation of Vizvári Mariska szakácskönyve.
Translated from the Hungarian by Gabriella Molnár; photos by Károly Szelényi.
All weights and liquid measures have been converted to suit the American cook.
Includes index.
What is different about Hungarian cooking? In general, the preference for rich and spicy sauces, stews and sweets over rather "drier" dishes. in particular, the liberal use of a few special ingredients which give it its own inimitable and original favor. - From the Foreword.