A Móra Ferenc Múzeum Évkönyve: Studia Historica 8. (Szeged, 2005)
FÜREDER Balázs: Sárosi Bella második szegedi szakácskönyve
M. K_RASZN AJ é. n. M. KBASZNAI Elza: Legjobb szegedi szakácskönyv. Bp. PETŐ 1991 PETŐ Gyula: Ételkészítési ismeretek. Bp. ROMSICS 1999 ROMSICS Ignác: Magyarország története a XX. században. Bp. SÁROSI 1906 SÁROSI Bella: Házi czukrászat és befőttek könyve. (hírneves magyar, franczia, angol és német források nyomán) Bp. é. n. a. SÁROSI Bella: Legjobb szegedi szakácskönyv. Bp. é. n. b. SÁROSI Bella: Takarékosság könyve. Bp. T. B. é. n. T. B.: Szegedi szakácstudnivalók utószóban feltálalva. In: SÁROSI Bella: Legjobb szegedi szakácskönyv. Bp., é. n. Reprint. TÁBORI 1942 TÁBORI Kornél: A vendéglátás irodalma. Bp. BALÁZS FÜREDER BELLA SÁROSI'S SECOND COOKERY BOOK OF SZEGED Bella Sárosi's second cookery book of Szeged came out in 1912 in Budapest enlarged with 'Several illustrations printed between the texts'. The book was published by Magyar Kereskedelmi Közlöny Publishing House. The first cookery book entitled The Best Cookery Book of Szeged was published in 1907 with only a few differences between the two editions. Bella Sárosi - originally called as Bella Scleiming - was a novelist and translator living in Budapest. She also worked as the fashion columnist of Vasárnapi Újság (Sunday Journal). At the beginning of the 20 th century Bella Sárosi published several books on gastronomy, making herself as part of the history of Hungarian gastronomy. The cookery book contains more than 777 recipes. As for the structure of the book, the recipes are not numbered and the author does not devote a separate chapter to garnishes, playing such a remarkable role in present day gastronomy. The recipes for drinks, still included in the first edition, are missing from the second. Regarding its content the following may be concluded: soups are classified as soups and Lenten soups, the author also distinguishes between the different ways of thickening the soups. As for starters only warm courses are described. Among meat dishes there is no order of listing. Bella Sárosi does not make a distinction between roasting, frying, stewing and cooking, neither the parts of meat are mentioned is any logical order. As for garnishing potato (cooked, mashed and fried), rise, noodles, macaroni and different vegetables are mentioned most frequently. The recipes came from Szeged, which is noticeable in the choice of ingredients and the names of a few recipes. Bella Sárosi's cookery book appeared at the end of the so called 'Palmy Days of Peace', when Hungarian cuisine and dining went through significant changes. Thus the author may state that Bella Sárosi's volume is a transitional cookery book of a transitional age.
