A small nation with big appetites the Hungarians love to eat, cook and above all talk about their rich pepper-and-cream laden grub. No-one loves talking and writing about Hungarian food, its history and qualities more than leading local columnist Iván Bächer whose always witty and sometimes screamingly funny pieces assembled here include the exploding pig-shave story and how Budapest's crows were terrorised by a pálpuszta cheese. Amidst the fun are real insights on how to prepare, eat and enjoy food in a magnificently Magyar manner.
