Dishes served today at Gundel Restaurant in the capital original recipeand modernised dishesis presented in the issue due out in November The Gundel Cookbook.The history of the Gundel dynasty is synonymous with the history of Hungarian gastronomy and hospitality. Károly Gundel refined Hungarian cuisine and blended it with influences from the wider world; his contemporaries included such figures as Sacher, Ritz and Escoffier, who continue to shape the hospitality industry to this day.

Károly Gundel’s first cookbook was published in 1937 – initially in German only A Little Hungarian Cookbook entitled […], ushering in a new era in Hungarian gastronomy. A revised edition of this work is the most widely circulated and most widely translated collection of recipes in Hungarian culinary history; has been reprinted more than forty times since its first edition and has served 2.5 million copies to lovers of Hungarian cuisine eager to cook.

The latest Gundel cookbook ((New Hungarian Cookery Book) As it has been in print for over 10 years now, Gábor Merczi, executive chef at Gundel, has compiled a collection of the most iconic original recipes for dishes still served at the restaurant today, alongside dishes characteristic of our times. Previous editions have also served many generations and have been valued companions to housewives in the kitchen; with this new cookbook, the editors aim to faithfully showcase how we are preserving Károly Gundel’s legacy on the 130th anniversary of his birth, in 2013.

Published by Kossuth Kiadó, in close collaboration with and with the endorsement of BBC GoodFood magazine, this new book contains 70 recipes, the core of which is drawn from the original 1937 cookbook – recipes that remain relevant today, with only the most minimal updates to the recipes. The foreword was written by György Habsburg, who has many ties to the restaurant; the book’s pages present the history and accolades of Gundel, a list of famous guests who have dined there, and profiles of the executive chef and the head sommelier. The photographs in the book were taken by Árpád Pintér (Pixeltaster).

The book will be published in Hungarian and English in the second week of November. The cookbook Available for pre-order on the Kossuth Kiadó website.