(Hungarian) Moser, Istvan. Szakacskonyv.  New york City and the diverse breads of

and the diverse breads of Germany

The Nordic Cookbook covers every type of Nordic dish including meat

this is an important new work celebrating one of China’s most fascinating culinary regions

anchovy and hazelnut

A fascinating look at the inner workings of fine European hotel dining services at mid-century

(Hungarian) Moser, Istvan. Szakacskonyv.  New york City and the diverse breads ofNOTE: This book is in Hungarian. 423 p. Illus. with line drawings. Cloth backed pictorial boards. First Edition. Budapest: Minerva, [1963]. Title translates to The Art of Hungarian Cooking. A Hungarian tome, filled with traditional recipes, and with drawing illustrating various kinds of shellfish, craving techniques, meat cuts, how to stuff a chicken, etc. Rubbing to extremities, chipping to spine ends, else good scarce. (66)