"Readers looking for a typical cookbook may be alarmed when they dig into this gorgeous volume. While the subtitle advertises eighty-three authentic recipes, neither many of the ingredients (goose, carp, giblets, boiled beef) nor the techniques (stuffing goose necks, making pudding from smoked beef) seem particularly accessible. Yet this book is quite irresistible. Beyond the honesty and charm, it’s Koerner’s commitment to defying Nazi destruction, to saving Hungarian Jewish culture, that makes this book so compelling. Jewish Cuisine in Hungary is righteous scholarship."