Transylvanian feast refilled

Pál Kövi, a famous New York innkeeper, returned to the site of his youth in Transylvania in the seventies to gather old Hungarian, Szekler, Romanian, Saxon, Jewish, Armenian, Sabbath, etc. recipes. He then filled the cookbook with literary-gastronomic essays, asking Transylvanian writers of the age for authors. The book was first published in Hungarian in Bucharest in 1980 (a few years later in English in New York.) We have now "recharged" Kövi's basic work: the recipes have remained and the essays have been replaced with new ones. Authors of the volume: Iván Bächer, András Cserna-Szabó, Benedek Darida, Péter Demény, Dósa Andrei, Péter Esterházy, Kinga Kali, Júlia Kinga King, Krisztián Nyáry, Zsigmond Papp Sándor, Frank J. Prial, Noémi Saly, Olga Szederkényi, Tatar Zoltán, Imre Tompa, Zsolna Ugron, István Váncsa. The new writings feature porridges and stews, dishes of Jewish and Armenian cuisine in Transylvania, cabbages in Cluj-Napoca and croissants from Târgu Mureş, printed cookbooks and handwritten recipe booklets of grandmothers, munches and legends, roadside ovens and legendary restaurants, ancient dishes and fake , Saxons and Romanians - and this list is just a taste!