George Lang’s Cuisine of Hungary (George Lang)

Born and raised in Hungary, before immigrating to the United States, the late George Lang was both a renowned chef and restaurateur. He owned the Café des Artistes in New York, and was responsible for restoring and re-opening the legendary Gundel in Budapest. Although published in 1972, this book still stands today as one of the most authentic guides to Hungarian cuisine. There are more than 300 recipes for traditional Hungarian fare, along with information on culinary traditions.

Food Wine Budapest (Carolyn Bánfalvi)

For any traveler wishing to experience Budapest beyond the typical tourist route, this book is a must read! Food writer and owner of Taste Hungary, Carolyn Bánfalvi offers insider recommendations on eating and drinking in Budapest. The book begins with a brief introduction to Hungarian food along with its historical origins and background. There are detailed reviews of restaurants, cafés, markets, and specialty food and wine shops. A full culinary dictionary is available both in English and Hungarian in the index.

Culinaria Hungary (Aniko Gergely, Christoph Buechel, Ruprecht Stempell)

Culinaria Hungary is a comprehensive guide that focuses on the history, culture, and passion of Hungarian cuisine. Beautifully illustrated with large, vibrant photos, and interspersed with traditional recipes, this book is a delight for both the mind and the palate. Each chapter focuses on a different city or region – the Great Plain, Budapest and surrounding area, Northern Hungary, and Transdanubia. There are also special sections on paprika, goulash, Tokaji wine, strudel variations, and many other Hungarian delicacies.

Hungarian Cookbook (Yolanda Fintor)

A first-generation Hungarian American who learned Hungarian cooking from her mother, Yolanda Fintor offers more than 140 enticing Old World Hungarian recipes in this memorable book. The recipes have been adapted to accommodate the lifestyles of a modern cook and are presented in a clear and easy-to-follow way, including such favorites as crackling biscuits (tepertos pogácsa), kohlrabi soup (karalábé leves), and walnut roll (diós kalács). There’s also information on holidays and special celebrations.

Tokaji Wine: Fame, Fate, Tradition (Miles Lambert-Gocs)

Written by Miles Lambert-Gocs who has spent over three decades researching Hungary’s most famous wine, this is one of the few books that focuses exclusively on this subject in such extensive detail. Arranged an encyclopedic format, it consists of four categories: People; Places; Vineyard-Tracts; Grape Varieties and Wine-making. Each section concludes with essays that tie the entries together. Everything from historical references to specifics about the Tokaji wine making process is covered within this book.

Source: The Hungarian Girl - published on XpatLoop.com with permission