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with bubbling pots of soy glaze
and rural Uruguay
providing information that's necessary to understanding the cuisine and its cultural context
The reprint of the second volume of the New Classics series is dedicated to baked desserts - a global exploration of desserts using regional ingredients - from Northern Europe to Sicily
South Bend
(Hungarian) Kalman Kalla & Zoltan Halasz. Gundel: New Hungarian Cookbook Africa with bubbling pots of soyIntro. by George Lang. Illus. Pictorial boards. Budapest: Pallas Studio, 1998. Gundel's classic recipes as interpreted by master Hungarian chef Kalman Kalla. Goose liver in the traditional way, duck Brezo style, frogs' legs in parsley sauce, strawberry strudel cake, and more. Fine. (66)
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