Small Hungarian Cookbook - Gundel Károly

Kis magyar szakácskönyv – Károly Gundel

Kis magyar szakácskönyv (Small Hungarian Cookbook) is the first cookbook by the legendary Károly Gundel, published in 1934, and a true milestone in Hungarian gastronomy. Originally released in German, it was soon translated into English, French, Japanese, and other languages before appearing in Hungarian.

🏛️ Significance of the book

• The book marked the start of a new era in Hungarian culinary arts, with Gundel emerging as a defining figure in the country’s hospitality culture.

• The original edition featured 170 pages of iconic Hungarian dishes, Gundel’s own creations, and award-winning recipes from culinary competitions.

🍽️ Content

• In the introduction, Gundel humbly reflects on the incomplete perception of Hungarian cuisine at the time and explains that the book presents only a selection of the most representative dishes — but done with great authenticity.

• Recipes include goulash soup, meat and fish dishes, cold starters, and such legendary specialities as goose liver and fisherman’s soup.

📚 Publishing history

• The first Hungarian edition appeared in 1937.

• The book has seen numerous reprints (including editions by Corvina Publishers), with over 40 reissues and around 2.5 million copies distributed worldwide.

🌟 Why it remains special today 

• Kis magyar szakácskönyv is more than just a cookbook — it is a cultural treasure that preserves the spirit of an era and the true soul of Hungarian gastronomy.

• Gundel’s authentic style, simple yet flavourful recipes, and professional humility continue to inspire today.