[CULINARY HISTORY] HUNGARIAN PAPRIKA THROUGH THE AGES
Budapest, Hungary: CORVINA PRESS, 1963. First Edition. Hardcover. 175 pages. No matter where in the world paprika is mentioned, this pungent, slightly biting spice creates an exotic picture of Hungary. Beginning in 16th century, only serfs and journeymen used Paprika - helping to make poor fare somewhat more palatable. It was later, in the 18th century, that the nobles became interested in this spice. The result was a magnificent blend of the French and Asian cuisine, which has made Hungarian cooking internationally famous. Color illustrations throughout by Miklós Gyóry. Translated from the Hungarian by Lili Halápy. Culinary advice and recipes by Violetta Gross. Includes bibliography. Interior and boards clean. Dust wrapper lightly rubbed and chipped at edges. Red cloth covered boards. Near fine, in good dust wrapper. Item #3768
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