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119 pages. 8.50x8.50x0.28 inches. In Stock.

Prins Thomas tips his cap to Paradise Garage, the original New York nightclub, with this three-disc compendium, a marathon adventure into his ingenious and groundbreaking style mischievously titled Paradise Goulash. One of Norway's most renowned musical exports, Prins Thomas has fashioned a fresh direction for dance music. As with his peers Todd Terje, Hans-Peter Lindstrom, and some of Oslo's legendary characters like the mysterious DJ Strangefruit, he has created an ongoing global fascination w

Paradise Goulash Prins Thomas - LP 5414165073789

32 poems to astonish and delight the most reluctant reader of poetry. A new voice from a wise elder with an intact sense of humor. An extra bonus comes in the form of 5 pieces of whimsey disguised as "Stuff." What have you got to loose?

French Garden creates a magnificent orchard on the table with traditional country house elements in warm colours. Its timeless beauty allows the different summer decors to be mixed and matched with each other. From hearty stews to savoury goulash through to fresh fish soup culinary delights taste twice as good served in this stylish plate. Treat your guests to beautiful tableware.

French Garden creates a magnificent orchard on the table with traditional country house elements in warm colours. Its timeless beauty allows the different summer decors to be mixed and matched with each other. From hearty stews to savoury goulash through to fresh fish soup culinary delights taste twice as good served in this stylish plate. Treat your guests to beautiful tableware.

French Garden creates a magnificent orchard on the table with traditional country house elements in warm colours. Its timeless beauty allows the different summer decors to be mixed and matched with each other. From hearty stews to savoury goulash through to fresh fish soup culinary delights taste twice as good served in this stylish plate. Treat your guests to beautiful tableware.

Are you looking for recipes that you can't find anywhere else? Try Joanne's Ambrosia Cake with cherries on the bottom or Vanilla Wafer Cake — no flour needed. You will love her Czech Goulash, Mulberry Rhubarb Pie and The Ultimate Chippy Cookie. Based on favorites from her Czech and farm family heritage, Joanne shows you how to re-create these marvelous dishes with modern ingredients. While you are at it, enjoy the hand drawn graphics. Some are caricatures of Joanne and her family. And with each recipe Joanne gives helpful hints, tips and stories about friends and loved ones.

Content Chapters include: Soups and First Courses * Breads and Dumplings * Fish * Poultry * Meats * Casseroles, Stews and Goulash * Vegetables * Salads * Desserts.

Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.

Born in Central Europe during the twilight of the Austro-Hungarian Empire, three “vonderful vimmen”—Zsa Zsa, Eva, and Magda Gabor—transferred their glittery dreams and gold-digging ambitions to Hollywood. They supplemented America’s most Imperial Age with “guts, glamour, and goulash,” and reigned there as the Hungarian equivalents of Helen of Troy, Madame du Barry, and Madame de Pompadour. More effectively than any army, these Bombshells from Budapest conquered kings, dukes, and princes, always with a special passion for millionaires, as they amassed fortunes, broke hearts, and amused sophisticated voyeurs on two continents. With their wit, charm, and beauty, thanks to training inspired by the glittering traditions of the Imperial Habsburgs, they became famous for being famous. “We sold the New World high-priced goods from the Old World that it didn’t need, but bought anyway,” Zsa Zsa said.In time, they would collectively entrap some 20 husbands and seduce perhaps 500 other men as well, many plucked directly from the pages of Who’s Who in the World. At long last, Blood Moon lifts the “mink-and-diamond” curtain on this amazing trio of blood-related sisters, whose complicated intrigues have never been fully explored before. Orson Welles asserted, “The world will never see the likes of the Gabor sisters again. From the villas of Cannes to the mansions of Bel Air, they were the centerpiece of countless boudoirs. They were also the most notorious mantraps since Eve. I can personally vouch for that.”

Are you looking for recipes that you can't find anywhere else? Try Joanne's Ambrosia Cake with cherries on the bottom or Vanilla Wafer Cake — no flour needed. You will love her Czech Goulash, Mulberry Rhubarb Pie and The Ultimate Chippy Cookie. Based on favorites from her Czech and farm family heritage, Joanne shows you how to re-create these marvelous dishes with modern ingredients. While you are at it, enjoy the hand drawn graphics. Some are caricatures of Joanne and her family. And with each recipe Joanne gives helpful hints, tips and stories about friends and loved ones.

Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.

For more than fifty years, customers have crowded into Veselka, a cozy Ukrainian coffee shop in New York City's East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious favorites. Veselka (rainbow in Ukrainian) has grown from a simple newsstand serving soup and sandwiches into a twenty-four-hour gathering place, without ever leaving its original location on the corner of East Ninth Street and Second Avenue. Veselka is, quite simply, an institution.The Veselka Cookbook contains more than 150 recipes, covering everything from Ukrainian classics (potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens of different sandwiches, to breakfast fare (including Veselka's renowned pancakes), to the many elements of a traditional Ukrainian Christmas Eve feast.Veselka owner Tom Birchard shares stories about Veselka's celebrity customers, the local artists who have adopted it as a second home, and the restaurant's other lesser-known, but no less important, longtime fans, and he offers a behind-the-scenes look at what it takes to serve five thousand gallons of borscht a year and to craft three thousand pierogi daily---all by hand.The Veselka Cookbook will delight anyone with an interest in Ukrainian culture, New York City's vibrant downtown, and the pleasures of simple, good food.

A collection of over 200 vegetarian recipes, tried and tested by the author. They range from starters and snacks such as "Mrs Mac's Thick Pea Soup" and "Paul's Bread" to main courses such as Hungarian goulash and moussaka. Nutritional profiles, variations and microwaving details are included.

Salami, goulash, marmalade-filled crepes and many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes and sweet baked goods all the way to the most exquisite culinary pleasures the Danube Republic” has to offer, Hungarian cooking offers a wealth of possibilities. The richness of the country’s culinary palette is no accident: the Orient and the Occident are melted in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, and relate the fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter and Christmas feasts - and to try the refined recipes for themselves.

Practical as well as stylish, this stainless steel Leo Graphite covered stockpot 3.6 qt. is the right fit for any kind of stovetop and is ovenproof up to 250°C (482°F). Whether you're braising a nice piece of meat or preparing a tasty goulash, its full disk bottom provides an even heat transfer from bottom to rim for energy efficient cooking and allows you to preserve all the heat, moisture, and flavors by means of the matching glass cover. This glass lid lets you monitor your cooking without lifting. The interior measurement markings are for ingredient portion control. When you're done cooking, just grab the pot's convenient handles to easily transfer it to the table and let those delicious smells linger over the dinner table. Cleanup is a breeze with the dishwasher, leaving you more quality time at the dinner table. Explore our Leo collection for an extensive array of pots and pans, available in various materials and sizes.