Huge collection of Hungarian recipes
353698
Excellent collection of recipe's I also like the short Hungarian history in the front and the tips throughout
1094260
I absolutely love this book!  It is filled with tons of gorgeous photos as well as plenty of recipes for cakes that your grandma would have made back in the day.  Some of the recipes do have a lot of ingredients, but most you'll already have in your pantry.  The resulting cakes are a taste bud time warp.  All in all, this book is a joy to look at and a pleasure to use.
2655695
I first purchased a few of these books to share with family because I was very happy with a prior cookbook by Janez Bogataj.  When I took this one to a gathering of Slovenian friends, so many people wanted one that I needed to order
more.  The recipes are easy to follow and bring memories back to our childhood, or to trips taken to Slovenia.  Many
enjoy the historical and cultural information included in the introduction. This makes a wonderful gift for anyone interested
in learning more about the food and culture of this little known part of Europe.

J.K.  Southern California
1358288
lots of recipes, lots of choices, and a real bargain. this was a gift, and the recipient has already picked over recipes she thought were forbidden. good stuff!
2487310
I love this book. There are loads of recipes for drinks and desserts. There are also lots of pictures and the recipes are easy to follow.
4492334
a gotgeous book, lovely photos, interesting text and good recipes
1769054
One of the other reviewers noted that there were a lot of recipes that were pretty standard in this collection. Probably a quarter of this book is already covered in something basic like&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/Joy-of-Cooking-75th-Anniversary-Edition-2006/dp/0743246268/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">Joy of Cooking: 75th Anniversary Edition - 2006</a>. Given Lebovitz's European influences, I was hoping for lots of new things. I will say that the chocolate chip cookie recipe is very good. It uses much less sugar than most American recipes, so the other flavors really shine. This is a personal thing, but there were several recipes that used a lot of banana, and I'm not a fan of banana. That may be clouding my judgment here. So, some really good recipes, but it's not going to be sitting on my top shelf.
1672628
This is a cool book.  Not only does it have a larger quantity of interesting recipes and ideas than I expected, but it doubles as a cultural insight book:  besides lots of food and market related pictures, it also has interspersed sections explaining a food related item and sections highlighting a condensed biography of (more or less) normal people who have created careers in the Cuban food world.

The book does highlight the fact that Cuban culture is so dispersed and by now different strains have evolved in their own way, that the book tries to capture a bit of everything.  Seeing all these recipes in one book - some known to me previously and some not - makes me realize I haven't given Cuban food enough credit in terms of variety.  A very interesting book.
246476
An excellent collection of recipes and a writing style that is captivating.
984690
OK so its got a few spelling mistakes, but at least some one has bothered to collect and publish these old time family favourites.
"Caraway Cutlets"?, I think she meant "Kotlettes" (meatballs).
Its the sort of recipe book that will happy sit on the cookbook shelf near the stove, as a reference to remind you of how grandma used to cook. I've always wondered how to make "Galerts", and there four different recipes for "piragi" dough.
A bit US-centric for my taste, but thats easily overcome.
A few photos of the prepared meal would be nice, you would normally expect it in this price range.
There are a good range of recipes including a whole chapter on potatoes, meat fish, breads, soups and porridges.
Not sure how many of my Kiwi mates would buy it, but hey, thats their loss.
Love the historical stuff interspersed with "dainas" (Latvian Folk Songs) and Latvian symbols.
Presentation is frankly unimaginative, but I can live with that.
I enjoyed this little cookbook, and look forward to the day it's updated with more recipes and colour photos.
3089803
Review by Ingeborg W. Smith, Western Springs, Illinois

 I have a whole bookcase full of cookbooks, some of them in German, but no cookbook quite like this one. It is not just a compendium of recipes, but it is historical, emphasizing the food traditions of the Germans who were invited to Russia by Catherine the Great. Many of these people re-emigrated from Russia to the Great Plains of the New World but kept their old folkways.

Some people use cookbooks as bedtime reading and this one lends itself to this use, perhaps because it has fewer recipes than the standard book of this kind, and contains more background information. It is probably one of very few such volumes that contains a bibliography. There are also a glossary and a list of "Sources and Resources."

"German Food & Folkways" is the result of four years of research and data-gathering and one year of writing by Rose Marie H. Gueldner, an educator, historian, writer and businesswoman, and a descendant of Germans from Russia. It is not your standard cookbook, but a history of the Germans from Russia, where they came from, how they got to Russia, and how the German food traditions were changed by conditions in Russia, especially the climate and the short growing season, which produced an emphasis on root vegetables and cabbage.

We learn that Frederick II was instrumental in adding the potato to the German diet during the food shortages in the 1700's, that peanut butter was introduced as a health food at the 1904 St. Louis Exposition, plus a host of other interesting facts.

As a descendant of both North and South Germans, I expected to find a few more familiar dishes. My mother made her egg noodles from scratch and I was familiar with brains, heart and tongue, all found in this book, but strudel as a main dish stuffed with cabbage and cooked on top of meat and potatoes did not remind me of Apfelstrudel I grew up with. Happily, desserts, bread and Kuchen will each be the subject of other books by Ms. Gueldner.

The beginning of each chapter repeats the cover design, a collection of items used in the kitchen, a butter churn, a pail, a meat grinder, rolling pin, foaming beer stein, eggs, beets, etc. Drawings of individual foods grace various pages. Several maps are included. There is even a chapter on mealtime prayers. Ms. Gueldner promotes good organic ingredients and healthful eating.

Each chapter starts with a general discussion and then proceeds to the recipes, which may include further discussion. Ms. Gueldner's recipe for Farmyard Roast Goose reminded me of the Christmas goose I roasted four years ago. This goose, the smallest one I could order at my local market, weighed 10 pounds, and cost $40.00, and served three, with no leftovers at all. Geese had more meat on them when I was young. Ms. Gueldner's recipe uses an 8 to 12 lb. goose and expects it to produce 4 to 18 servings. She suggests serving this fowl with potato dumplings, applesauce or red cabbage, for which no recipes are forthcoming.

The section on beverages includes a page on water and the former necessary chore of hauling it to the fields as well as pumping it for the house. In Jimmy Carter's memoir of his boyhood, "An Hour Before Daylight", he comments that the easiest way to bring water to the fields was in the form of watermelon. That's the spirit, Jimmy!

I enjoyed reading this book and got a few tips on how to improve my own cooking. I also learned a little German dialect--that anyone would call a potato (Kartoffel) Grumbeere or Grumbara, some sort of berry is certainly new to me.

While I find that the quotation on the back cover attributed to Brother Placid Gross, OSB, Folklorist: "This book is the crowning achievement of all cookbooks", to be an exaggeration, I believe that more to the point is Dr. Timothy F. Kloberdanz's conclusion: "Although there are German-Russian cookbooks currently on the market, this one is quite unusual because of the way it interweaves background history, ethnic heritage, and so many mouth-watering Old Country recipes." I concur.
2422156
I enjoy reading this book a lot.  Picking up a lot of info on Israeli cooking and enjoy reading the author's brief personal history.
The book itself is big and the pictures are beautiful.
Very pleased with it.
2112875
A great way to get access to many recipes from my heritage. I can remember the cold fruit soup, the cabbage borscht, the farmer sausage in cream sauce and so on ... but I only had a few of the recipes. Well, here we are with all that stuff and so much more. I'm really impressed.
1992411
A must have for anyone wanting to add to your collection of bread machine cook books
1966143
Very quality binding on this extensive recipe book.
1141287
A ton of recipes as one might guess.  They seem to be easy and true.  I haven't had as much time to experiment with the book as I want, but plan on making it a book often used in our kitchen.  It is a huge book.  I am glad I didn't have a text book this big, I would have panicked, but this is a fun book to actually read and flip through.
837939
This is a huge compilation of over 150 fish and game recipes by Bonnie Scott. The price is also a great value for such a large cookbook.

The recipes are well written with each recipe containing Nutritional information, exactly what I was looking for.
If you have game or fish in your freezer, once you see the recipes in this book, you will be using it daily!

Some of the recipes you will find in this cookbook include:

Hot and Spicy Venison
Breaded Lemon Perch
Walleye Vegetarian Delight
Baked Pheasant in Cream
Duck Gumbo
Venison Burritos
Fish-Stuffed Green Peppers