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the most important of his books
exquisite chocolate and cookies…) used to prepare dishes that are both extremely interesting and extraordinarily delicious
with chapters on table etiquette
with bubbling pots of soy glaze
(Hungarian) Kalman Kalla & Zoltan Halasz. Gundel: New Hungarian Cookbook Africa the most important of hisIntro. 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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