Chef • Gastronomic Consultant

The Magyar Konyha (Hungarian Cuisine) magazine is to start a new column dedicated to introducing basic cooking techniques used in Hungarian cuisine from basic principles through thickening to roasting meat, from kneading dough to spicing.

How can traditional Hungarian dishes be prepared using up-to-date kitchen technology? Our soups, vegetable stews, one-course meals deserve to be in the world's gastronomy. Why is the basic stock so important, what can we use instead of thickening with flour, what kinds of  spices did our ancestors use? Ideas, procedures, practical advice, recipes, the re-tuning of traditional Hungarian dishes.

We present how vegetable, meat, poultry and fish stock is made and their many uses, with photographs detailing the process. We provide you with recipes for using every single basic stock type.


Picture gallery