This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.

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

June Meyer's Authentic Hungarian Heirloom Recipes, Third Edition is a cookbook filled with 95 authentic, pre World War One family recipes from the Austro-Hungar

"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New