Description

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This book is unique. The goal of this book has been to create healthier, lighter and updated versions based on traditional Hungarian recipes, as well as create new recipes that incorporate current trends in Hungarian cuisine. Eleven Chapters ranging from Hors d'Oeuvres to Desserts with a total of 177 recipes including annotations. Each Chapter begins with an introduction. Some of the recipes retain traditional ingredients such as paprika, sour cream, garlic, and onion, as staples in the Hungarian diet. The origin of Hungarian paprika is also included. Some recipes are based on traditional ingredients, but updated to healthier modern versions. New recipes are created to follow the lighter side of Hungarian cuisine. With such a diverse collection of recipes, there is something to please the culinary beginner or the experienced cook who enjoys the challenge of tackling an eye-appealing simple or complex recipe. Some recipes are my mother's, and some are my friend's tried and true dishes, but applied with my own fresh look. Hungarian cuisine has gotten a serious update. Today Hungarian food is cosmopolitan. Even the classic Hungarian dishes are prepared with a modern flare. The Chapters are as follow: Hors D'Oeuvres, Soups, Main Dishes, Meats, Poultry, Seafood, Pasta, Potato, Rice, Vegetables, Salads, Desserts and Condiments.

About the Author

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Eva Bonis was born in Budapest, Hungary. In 1956, after the Hungarian uprising against the Soviet Union was defeated, she escaped from Hungary and found a new home in the United States. She resides in Massachusetts, has 2 children and 2 grandsons. Eva visited her native Budapest several times and witnessed first hand the changes that have shaped the Hungarian culinary scene. "New Hungarian Cuisine Traditional and Contemporary Favorites" is Eva's second cookbook. Her first cookbook was a collection of desserts titled "Sensuous Hungarian-American Desserts - 52 Tempting Recipes Each Less Than 300 Calories per Serving." She was educated in both countries. In Budapest she earned a Chemical Engineering degree from the Technical University of Budapest. Eva also holds a Master's Degree in Library and Information Science from Simmons College. She had positions at M.I.T., University of Massachusetts and with the Jimmy Fund. Her last employment was in the manufacturing industry, managing the Corporate Information Resources Department. She is a member of the International Association of Culinary Professionals and the Culinary Guild of New England. Her hobbies include, developing recipes, music, opera and dancing. Eva loves to entertain family and friends.