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About the author:
June V. Meyer was born in Chicago in 1934, a Chicago native and graduate of the School of the Art Institute of Chicago. June taught Art in Illinois for 25 years until her retirement in 1994.
June loves to cook, and enjoys cooking and eating many different ethnic foods. There is something spiritual and comforting about cooking and baking foods that your ancestors loved and thrived on. June grew up with these recipes since both of her parents were born in Hungary and they brought their ethnic dishes with them when they came to America. Her ancestors were ethnic German and Alsatian colonists who immigrated to Austria-Hungary from Swabia and Alsace-Lorraine in the 1700's.
These recipes had never been written down. Her family cooked only Hungarian and Transylvania dishes passed down through generations by daughters cooking at the elbows of grandmothers and mothers. They are peasant dishes that took advantage of the bounty of the land, requiring slow cooking while the farmers worked in the fields. The cuisine is exceptionally flavorful and unforgettable.
June wanted to preserve the recipes for her grandchildren and future generations. She first wrote and published "June Meyer's Authentic Hungarian Heirloom Recipes" cookbook in 1997. This edition has the full collection of 95 Authentic Hungarian Heirloom Recipes. What was once lost is now found.
June Meyer's Authentic Hungarian Heirloom Recipes Third Edition
June V. Meyer
Aaron D. Meyer
June Meyer's Authentic Hungarian Heirloom Recipes, Third Edition is a cookbook filled with 95 authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never written down, but have been handed down for many generations in her family.
It also contains chapters on the origin of June Meyers Family Recipes and an account of life in Altkeer, Batchka region, Hungary around 1900. A chapter on Hungarian Christmas Cookies, a History of German Settlement in Southern Hungary, and a History of The Danube Swabians in the Twentieth Century by Historian Susan Clarkson, and the Danube Swabian Coat of Arms.
The cookbook is organized with one recipe per page and each recipe is preceded by a short colorful remembrance or historical fact. It has a detailed description of ingredients used in the recipes and an Alphabetical and Category Recipe Index with English and Hungarian names.
The Recipe Categories include Relish & Pickles, Salads & Slaws, Soups and Dumplings, Main Course, Side Dishes, Sauces, Pastries, Hungarian Christmas Cookies, Fillings For Kipfels And Cookies, and Other Hungarian Goodies. All the recipes are kitchen-tested. You will surely enjoy the food, authentic recipes and stories. (Written in English)
- Publication Date:
- 1468195271 / 9781468195279
- Page Count:
- Binding Type:
- US Trade Paper
- Trim Size:
- 8.5" x 8.5"
- Black and White
- Related Categories:
- Cooking / Regional & Ethnic / Hungarian