Reviews
Like a lot of central European cuisine, Hungarian food has had its share of bad press in the past. Now it’s undergoing something of a culinary renaissance. Proof of this, if it were needed, comes in the form of Carolyn Bánfalvi’s new book, Food Wine Budapest: A Terroir Guide. The first of its kind, the guide takes the guesswork out of Hungarian eating, offering pointers on where to get the best mangalica pork and strudel, how to pair the local Tokaj wine with food, and how to choose between the myriad varieties of paprika on the market. Essential reading if you’re visiting the country this summer.–Bthere! (inflight magazine of Brussels Airlines) (July 2008)
Most guidebooks to Budapest relegate the Hungarian capital’s culinary attractions to a chapter buried behind weighty sections on history, detailed hotel options and practical information. Food Wine Budapest: A Terroir Guide, by Carolyn Banfalvi, concentrates on gastronomic pleasures. It is, quite simply, the best guide available today to the culinary renaissance of the city and region in the post-communist era. Banfalvi profiles some of the best restaurants and wine bars in Budapest, but also includes cafés, pastry shops, specialty food shops and markets, as well as the traditions behind their offerings. Helpfully, she includes extensive translations for the names of wines, foods and cooking methods as well. This is the first book in a new series called Terroir Guides, which promises to explore cities or regions, focusing on the way local influences are reflected in food and wine. The Budapest guide sets a high standard for those that follow.–Laszlo Buhasz, Globe and Mail (June 21, 2008)
It was a smooth flight with an abrupt ending. I had the feeling that the pilot had daydreamed a bit, woke up, looked down and seeing the airport immediately below pointed the nose down. The angle was steep, but no one seemed to notice so I went along with the flow. So it was, with the rush of landing on an aircraft carrier, that I arrived in Budapest. I was there for wine, of course, and after a quick lunch at a traditional Hungarian restaurant we were off in a car for the long drive out to the Tokaj-Hegyalja wine region in Northeastern Hungary, home to the legendary sweet wines of Tokaji, in this case the sublime wines of Oremus.
This was my first visit to Hungary and, while anticipating the culinary adventure I was thrown into a new and unfamiliar food culture. I could handle a menu in Western Europe, but as I gazed at the menus here nothing rang a bell, nor did it to my compatriots, one of whom ordered two courses at a dinner one night. His first course arrived, which was a beautiful and delicious smoked trout. After a short wait his main course arrived, which was two beautiful and delicious smoked trout. Thankfully he loved smoked trout.
After several days of fabulous sensory overload in the cellars of Tokaj, my wife and I headed back to beautiful Budapest for a small vacation. Armed with the few travel guides we could find we ate badly at tourist restaurants for the rest of the weekend. As usual, the guidebooks and concierges fail the devoted gastro-tourist.
The big travel guide books, Zagat included, badly let down the traveler that seriously wants to seek out the best local food and wine, but I was recently introduced to a wonderful set of guides for travelers that are as serious about wine and food as seeing the next cathedral. Publishers The Little Bookroom offer a collection of guides that will lead you to the best tables in town. Their two current releases, Best Wine Bars and Shops of Paris by Pierrick Jégu with photographs by Caroline Rose and Food Wine Budapest, by Carolyn Bánfalvi with photographs by George Konkoly-Thege, which is part of The Little Bookroom’s The Terroir Guides series, will make any gastro-tourist salivate. This latter guide took me wistfully back to Budapest where having this book would have made a tremendous difference in our experience of that beautiful city.
Best Wine Bars and Shops of Paris can be tossed in a backpack or purse and the extensive list of wine bars is conveniently listed by arrondissement so you can easily find a great glass or bottle of wine as you wander about the city. It’s light, fun and packed with pictures. Food Wine Budapest, while bigger and heavier, is still backpack size, but contains far more information. In addition to being a guide book, it also is a thorough primer on all things culinary in Hungary, which means that you can depend on not ordering the same dish for first and second course like my friend did. This is a must-have for anyone on their way to Hungary. Guides like these make travel a delicious adventure.–Craig Camp, The Wine Camp Blog (June 11, 2008)
FOOD WINE BUDAPEST by Carolyn Banfalvi ($24.95)–The food scene in Budapest has burgeoned really only in the last three years, and Carolyn Banfalvi lovingly chronicles the full extent of it, from a culinary history and guide to modern winemaking (which has made tremendous strides) to both the traditional and trendy new restaurants that now dot this marvelous old city. Well put together on heavy stock, with fine, evocative photos.–John Mariani, Mariani’s Virtual Gourmet Newsletter (June 8, 2008)
*Mariani named Food Wine Budapest as one of the “Best Food and Drink Books For Summer”
Carolyn Bánfalvi’s Food Wine Budapest: You can easily kill a week in Budapest, but until now, good food guides written in English about the area were scarce. Carolyn Bánfalvi’s new book, Food Wine Budapest, is part of the beautiful “Terroir Guides” series, and fills the gap nicely. It has neighborhood guides, a primer on Tokaji wine, tons of good restaurant recommendations, and pretty pictures. I hope to one day meet Carolyn over a plate of goose liver pâté with stewed pears at the journalist-themed joint Firkász Kávéház-Étterem (translation “hack,” although Bánfalvi is anything but).–Lessley Anderson, Chow Pick (Stuff We Like) (May 28, 2008)
In Hungarian
FOOD. WINE. BUDAPEST - egy remek könyv a Lucullus ajánlásávalItt megrendelhető, mindenkinek jó szívvl ajánljuk! Carolyn Bánfalvi, a könyv szerzője és remek tollú, angol nyelvű gasztronómai szakújságíró már többször volt a Lucullus BT eseményein. Látogatásait mindig remek írás követett, és most jött el az idő, hogy egy pazar könyv is kikerüljön a kezei közül.–Lucullus Bt Blog (August 3, 2008)
From The Readers
I’ve been gushing endlessly about your book, which I’ve read
cover-to-cover (most parts at least twice). I’ve read a lot of food
books, travel books, and food/travel books, but yours is –
honestly — one of the best I’ve ever come across. I’ve been raving
about it to my friends ever since I got it. You’ve done an amazing
job, far better than anything else I’ve ever seen like this. Your
appreciation of food and wine and fun dining really comes across.–Steve, Texas
Congratulations on your excellent book!
It will stay the best long after it is no longer the only one in its field…
Loved seeing all the Krúdy quotes!
Best wishes, and keep up the great work!–John Batki (prolific translator of 20th century Hungarian literature, including Gyula Krúdy)
I recently purchased your book, Food Wine Budapest. My husband and I are currently living in Arlington, VA and we are planning a trip to Budapest, Vienna, and Prague in September. I’m starting to read up on the chapters on the background and history of Hungarian cuisine, and just wanted to thank you for writing this wonderful book.
I’d like to think that we are pretty savvy travelers, having lived and traveled overseas quite a bit with our respective families when we were young. That said, I have never been to a region where I don’t speak a single word of the native language, and have been intimidated by the prospect of surviving a week in Budapest. In particular, the combination of the language barrier plus new types of food worried me the most. Not that we can afford a sophisticated diner’s budget, but we do tend to plan everything around what we eat and drink. ;)
So you can imagine my surprise and delight when I first spotted your book at Barnes and Noble! I couldn’t believe someone had actually written a whole book on the culture and history of dining in Budapest. Armed with your book and some basic Hungarian, I think we’re going to have a wonderful time.–Minjae, Virginia
Just purchased your book the other day- Food Wine Budapest. What a treat! It is such a beautiful book. I have shown it to a few Hungarian friends here in the states as well as others, and they all have enjoyed it too! When is your next book?–Janice, California
I recently purchased your book Food Wine Budapest. May I congratulate you on your exceptional research and organization of this book. It is precisely the type of book I’ve been searching for. We both speak the language so we are appreciating the subtleties and the wonderful humour. Thank you so much, this will be our second travelling Bible.–Klara, Toronto
Carolyn - I just wanted to let you know that I received the advance copy
of your book yesterday from your publisher and it is BEAUTIFUL! I’ve
only got through the first few pages so far but my mouth is watering in
anticipation of my upcoming trip to Budapest. Thank you so much for
your help. I’ll make sure the concierge at the Four Seasons knows what
a fantastic resource it is so they can recommend it to everyone!–Janine, New York
Other Press
I was interviewed for Specialty Food, Take Inspiration from the East (Toni Lydecker), July 2008
I was quoted in Nation’s Restaurant News, International Aid (Bret Thorn), May 19, 2008
I was interviewed for Zink, Thirsty For Hungary (Jennifer Merritt), Summer 2008 (pdf file)
Food Wine Budapest was mentioned in an article about a new foodie book store
Past Events
The launch party of The Food and Wine Lover’s Guide was a success, with around 100 people crammed into Treehugger Dan’s bookshop.
