As chef of the Hungarian Presidential Office and Budapest’s Kárpátia restaurant, Tamás Bereznay confidently prepares dinner for kings and diplomats. His first cookbook entitled Today’s Hungarian Kitchen was published last year, turning instantly to a huge success and winning the “Best Chef Book in Hungary in 2009” award from the World Cookbook Award competition.

This second volume, the Book of Desserts contains Bereznay’s 80 favorite sweets and pastries, categorized by main ingredients, so we can practically choose a recipe depending what we have in the fridge and cupboards. Each recipe features simple and detailed description and photos. The book also contains pictures on the chef himself and his family, on 250 pages. The cookbook will be available in mid-March at most of the Hungarian bookstores.

As chef of the Hungarian Presidential Office and Budapest’s Kárpátia restaurant, Tamás Bereznay confidently prepares dinner for kings and diplomats. His first cookbook entitled Today’s Hungarian Kitchen was published last year, turning instantly to a huge success and winning the “Best Chef Book in Hungary in 2009” award from the World Cookbook Award competition.

This second volume, the Book of Desserts contains Bereznay’s 80 favorite sweets and pastries, categorized by main ingredients, so we can practically choose a recipe depending what we have in the fridge and cupboards. Each recipe features simple and detailed description and photos. The book also contains pictures on the chef himself and his family, on 250 pages. The cookbook will be available in mid-March at most of the Hungarian bookstores.