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Elegant Hungarian Tortes and Homestyle Desserts for American Bakers by Ella Kovács Szabó (Hardback)
£29.95
Out of stock
Product Ref. (e.g. ISBN, SKU)
9781574419146
Published:
31 Jan 2024
Format:
Hardback
Number of pages:
248 pages
Dimensions:
229x152x25mm
Weight:
0.272kgs
Author:
When Ella SzabÓ fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts.
When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella's becoming the custodian of a collection of heirloom recipes that form the core of this book.
You'll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You'll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.
You'll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You'll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.
About the Author: Ella Kovács Szabó (1929-2009) emigrated from Hungary to the United States in 1956. A talented baker, she was a member of the International Association of Culinary Professionals, a fund raiser for Les Dames d'Escoffier, and was initiated into the National League of American Pen Women. Sharon Hudgins is an award-winning author, editor, journalist, and culinary historian. Her books include T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East (UNT Press) and Food on the Move: Dining on the Legendary Railway Journeys of the World.
| Number of pages | 248 |
|---|
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