Hungarian Heritage Review, 1987 (16. évfolyam, 1-12. szám)
1987-06-01 / 6. szám
®[je ^Booksfyop THE HUNGARIANS IN AMERICA- by -RETZOE AND MARGARET GRACZA We have, several times in past reviews, stated that a particular volume is a “must” for anyone interested in his or her Hungarian background. But this book- THE HUNGARIANS IN AMERICA — is an absolute requirement for every American-Hungarian household, particularly if there are children in the house. It is probably the best such work — if not the only one — on its level. For it is written clearly, simply and in a most lively fashion... In addition the volume is filled with fascinating illustrations. The book begins with a swift, brief look at the very origins of the Hungarian people and then moves into the earliest records of Hungarians on American shores: did you know that one of Leif Ericson’s crewmen was very possibly a Hungarian? And that his observation, “I have found wine and grapes” was the origin of the Norwegian name for America — Vinland? The man’s name was Tyrker; his fellow crewmen regarded him as a “Turk” — a name which scholars claim was given to Hungarians as far back as the tenth century. But it is when the book sweeps into more modern times that it becomes most interesting and worthwhile. For it catalogues, in easy-to-read-and-understand language the many Hungarians who served under Washington during our War of Independence, and under the Stars and Stripes during the Civil War. It was in this conflict that many Hungarian-American officers and men performed gallantly and achieved high rank and deathless glory. But more than a mere listing of outstanding personalities, this book provides a real sense of the deep and lasting contribution to the very nature of the American experience. It will prove of genuine interest to all readers. Its chief value, however, lies in its appeal to younger observers, especially for children who are eager to learn about their roots, their traditions and their Hungarian heritage. All parents — and grandparents — who truly want to share their heritage with their children and grandchildren should make every effort to add this book to the household library. [Price: $7.95] LEARNING HUNGARIAN OHIO STATE UNIVERSITY COURSE IN HUNGARIAN BANH1DI/JOKAY/SZABO: Basic Textbook....................$10.00 PERESZLENYI-PINTER/LUDANYI: Elementary Hungarian tt 1......................$10.00 Elementary Hungarian Tapes................$90.00 Elementary Hungarian ttl ....................$10.00 Elementary Hungarian Tapes................$60.00 Intermediate Hungarian tt 1.....................$12.00 Intermediate Hungarian Tapes..............$90.00 Intermediate Hungarian tt2.....................$12.00 Intermediate Hungarian Tapes..............$90.00 Note: Basic Textbook must be used with courses and tapes. DICTIONARIES ORSZAGH: Hungarian-English Dictionary .......................$26.00 ORSZAGH: English-Hungarian Dictionary ........................$26.00 ORSZAGH: Hungarian-English Dictionary .......................$ 6.00 ORSZAGH: English-Hungarian Dictionary .......................$ 6.00 (Title availability and prices subject to change. Prices quoted in U.S. currency.) WHEN ORDERING ANY OF THE BOOKS, please add $1.00 to the cost of each book to cover the cost of handling and postage, make your check or money order payable to the Rákóczi Press-International, and mail to: RÁKÓCZI PRESS-INTERNATIONAL, INC. P.O. Box 2203 Union, New Jersey 07083 Allow 3 to 4 Weeks for Deliveries CULINARY ART OF HUNGARY (Cook Books) RESTAURANT / Cookbook Louis Szathmary At the very popular Bakery restaurant of Chicago, every meal is a culinary work of art. Behind The Bakery’s enormous success is Chef Louis Szathmary, a man for all seasonings. With THE BAKERY RESTAURANT COOKBOOK, Chef Louis adds to his long and varied list of achievements this superlative collection of recipes — Chef Louis’ entire Bakery repertoire. While some distinguished restaurateurs understandably guard their house specialties, Chef Louis warmly invites the reader to partake in the inspiration and expertise that have won The Bakery world renown. Price ..............................................................................................................................$15.00 Chef Louis’ Sears Gourmet Cooking Forum: complete illustrated text of a six-week course. Suitable for three-ring binder.....................................................................................................$12.00 Chef’s New Secret Cook Book...........................................................$12.00 American Gastronomy.........................................................................$12.00 Pastry Bag & Tubes: Professional Pastry Bags and Tubes. Set includes one-10 inch pastry bag, one-14 inch pastry bag and comes with 10 important tubes..........................................................$16.80 Chef Louis Professional Instant Read Meat Thermometer: mentioned in cookbooks. Available in the 20° to 200° F. Range. 1-Food Thermometer with 1-3/4 in diameter dial, 5 inch stem in a plastic tube to protect the metal —and a cardboard box to store thermometer in......................................................................................$14.95 Chef Louis Paring Knife. Chef Louis’ own design: razor sharp, non-rusting carbon steel paring knife with convenient long handle for easy handling..............................................................................$4.32 ea. These are the teaching modules for the course in Hungarian at Rutgers University and other universities. JUNE 1987 HUNGARIAN HERITAGE REVIEW 31
