[Eve Wirth]

Greetings Adam,

Thank you for your wonderful presentation!!! It was truly enjoyable and as I mentioned, my father was the avid pickler in the family. I have vivid memories of him pickling and your demonstration brought back many memories. I’ve seen pickling cucumbers at the farmers market and will buy enough to make the Kovászos uborka.

For the “Tomato and Pepper Base Recipe”, I recall you used ground caraway seed, but in the recipe it says cumin. I just wanted to check, before I start to make that too.

Thank you, Eve

[Eve Wirth]

Thank you Don for your support and encouragement. It is greatly appreciated!

[Eve Wirth]

Raymond-I greatly appreciate that you enjoyed the presentation and that you ordered the book! Please enjoy.

[Eve Wirth]

Thank you Linda! I appreciate your thoughts and support!

[Eve Wirth]

Thank you Gail fr your kind words. It truly was a labor of love and my greatest joy to be able to share it with you all at the expo!

[Eve Wirth]

Marianna- I am so delighted that you enjoyed my presentation. It was Belli Tante and my mother’s dream to share these recipes with the world, as they were nearly lost in the war. If you have any questions while your baking, feel free to reach out! Happy baking! [email protected]

[Eve Wirth]

Szia everyone! My name is Eve (Szabó) Wirth. A big thank you to Liz for providing this cultural connection resource! It’s been very enjoyable and interesting reading everyones stories! Both of my parents left Hungary in 1956, during the Hungarian Revolution. My father was born in Pécs and was raised later in Szeged. My mother was born in Hódmezővásárhely and was later in Budapest. I was born in the US and Hungarian was my first language, although it is admittedly a bit rusty now. As a child, we traveled to Hungary every summer to visit our relatives. My husband and I have taken our sons as well. My son even went with his HS waterpolo team, to scrimmage with Hungarian teams. My mother was an incredible chef and baker, so I learned to cook and bake all things Hungarian! It is my honor to present to you a book talk about my mother’s cookbook, “Elegant Hungarian Tortes and Homestyle Desserts for the American Baker”. Her passion project and dream was to share these incredible heirloom recipes, for Americans to enjoy. In my mother’s words, “Through this book, I hope to be a conduit of culinary history, presenting personal, treasured Hungarian recipes—many of them never before published—to modern pastry chefs and home bakers. Over the years, I have painstakingly translated, tested, streamlined, and retested these recipes to better suit today’s busy American lifestyle. But the spirit and taste of these recipes remain true to their original source.” Most of the recipes are naturally gluten free, as they are made with nut flours! I’ll be walking you though the fascinating details of how this cookbook came to be published: about incredible, resilient women who overcame hardships and persevered. You’ll learn how these recipes survived World War II in Europe; how she left Hungary during the 1956 Revolution and emigrated to America; and ultimately, how the recipes came into her possession, and inspired her to write this book. I truly hope you join the presentation called “Tea with Tortes”, and incidentally, Liz has the book available for purchase too! I only wish I could pass out torte samples! Szia, Evi

[Author]

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