The Bottom Line
If you have Hungarian Jewish ancestors, then Linda F. Radke's That Hungarian's in my Kitchen cookbook can help you to get reacquainted with the aromas they enjoyed in their homes. Perhaps you heard your Hungarian Jewish grandmother mention chremslach, cremzle, and csirkes paprikas? Perhaps you remember eating your Hungarian Jewish grandmother's pogacsa, palacsinta and pull-a-part cake? While your grandmother may no longer be able to show you how to make these dishes, this book of 125 Kosher Hungarian/American recipes can.
Pros
- All recipes are kosher.
- Recipes are easy to prepare.
- Recipe ingredients are readily available.
- As family recipes that have been passed down, the recipes are reliable.
Cons
- Recipes are not marked at parve, dairy or meat.
- Recipe instructions could be more detailed.
- Photos of finished dishes would be a nice addition.
- Interesting information about the various dishes would be a nice addition.
Description
- 125 kosher Hungarian/Jewish recipes that have been passed down in the Weiss family.
- There are recipe categories for Soups, Salads, and Breads.
- Main course recipe categories are Beef and Veal, Poultry, and Fish.
- Side dish recipe categories are Casseroles, Noodles and Rice, Pancakes, and Vegetables.
- Dessert recipes categories are Desserts, Cakes, Pies, Cookies and Candies.
Guide Review - That Hungarian's in my Kitchen by Linda F. Radke
Looking to prepare traditional Hungarian Jewish dishes in your American home? Looking to add Hungarian Jewish flavor to your American recipes? Linda F. Radke has compiled her own Hungarian Jewish family's tried and true recipes for you to enjoy.
While Radke has a love of Hungarian Jewish cuisine, she is not a trained chef. The positive by-product of this is that the recipes are easy to prepare and contain readily available ingredients. The negative by-product is that the recipes are not always user-friendly. For instance, ingredients might read "a can of tomato soup" or "1 package of yeast" without specifying how much is in a can or a package. Ingredient order might not match instructions order. And helpful guides like recipe introductions, photos and parve, dairy, meat labels are missing.
Aunt Ethel's Helpful Hints are a nice addition to the book. Did you know that breaded meats cook best if prepared and refrigerated five hours before frying? And that rubbing your hands with parsley can remove garlic order?
If you have Hungarian Jewish ancestors, then Linda F. Radke's That Hungarian's in my Kitchen cookbook can help you to get reacquainted with the aromas - from Gefilte Fish to Hungarian Goulash to Apple Strudel - they enjoyed in their homes.
While Radke has a love of Hungarian Jewish cuisine, she is not a trained chef. The positive by-product of this is that the recipes are easy to prepare and contain readily available ingredients. The negative by-product is that the recipes are not always user-friendly. For instance, ingredients might read "a can of tomato soup" or "1 package of yeast" without specifying how much is in a can or a package. Ingredient order might not match instructions order. And helpful guides like recipe introductions, photos and parve, dairy, meat labels are missing.
Aunt Ethel's Helpful Hints are a nice addition to the book. Did you know that breaded meats cook best if prepared and refrigerated five hours before frying? And that rubbing your hands with parsley can remove garlic order?
If you have Hungarian Jewish ancestors, then Linda F. Radke's That Hungarian's in my Kitchen cookbook can help you to get reacquainted with the aromas - from Gefilte Fish to Hungarian Goulash to Apple Strudel - they enjoyed in their homes.
