The book of the famous Hungarian restaurateur Karoy Gundel about Hungarian cuisine. It was first published in 1934, and in German, followed by its editions in English, French and even Japanese. And only then it was published in Hungarian. The book is extremely successful: it has been published 38 times. For this publication, it has been significantly revised - taking into account the "gastronomic changes" that have occurred since then. Both specialists and simply lovers of delicious food in all parts of the world turn to her help. The book contains 124 recipes for the most famous dishes of the national cuisine of Hungary.