Elegant Hungarian Tortes and Homestyle Desserts for American Bakers (Ella Kovacs Szabo, Eve Aino Roza Wirth) New York There's nothing quite so American

There's nothing quite so American as a slice of pie

The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread

and become a key ingredient on cocktail lists in the country’s best bars and restaurants

A decadent

Elegant Hungarian Tortes and Homestyle Desserts for American Bakers (Ella Kovacs Szabo, Eve Aino Roza Wirth) New York There's nothing quite so AmericanPart of the Great American Cooking Series When Ella Szab fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ellas becoming the custodian of a collection of heirloom recipes that form the core of this