Unlike many chefs who cling passionately to the trade secrets of the profession, Louis Szathmary goes out of his way to share his secrets. In this book he offers a wide range of cosmopolitan style recipes, presented in a down-to-earth, practical way that can be followed successfully in the average American kitchen. Jean Hewitt 

{HISTORY}

A big guy with a big personality, celebrated cookbook author, newspaper columnist, and restauanteur Chef Louis Szathmary (1919-1996) made quite a name for himself in the 20th-century culinary landscape. Born on a Hungarian train in 1919, Louis immigrated to the United States in the early 1950s with just a $1.00 in his pocket and no ability to communicate in the English language. Educated in psychology and trained in the Hungarian style of cooking before he left for America, Louis worked his way up through restaurants and foodservice companies  (including a stint developing frozen foods for Stuffers) in New York and Illinois before opening his own eatery called The Bakery in Chicago in 1963. 

A runaway hit, The Bakery operated for 25 years and became a popular favorite in the Chicago dining scene with its European fare and elegant presentation. With his unique training in both psychology and food preparation, and the through conversations with diners in his restaurant, Louis knew that many home cooks were intimidated by classical European food, thinking that it was too finicky, too labor-intensive, too complicated to make at home. But Louis loved the flavors of his homeland and was proud of his European cuisine. He wanted people to experience the joy of cooking such delicious food without all the pretense and the confusion that went along with this style of cooking. So in 1971, he published The Chef's Secret Cook Book as a way to help dispel all the complicated myths surrounding European recipes and to encourage home cooks to explore an array of international culinary delights.

What resulted in this best-seller cookbook was 288 pages of comforting assurance that anyone who attempted one of his recipes would be successful from the get-go. Thanks to Louis' "chef's secrets" included at the end of each recipe, he was able to address needs or questions, or situations that home cooks might have in regards to the preparation of a particular recipe. Here in these secrets, he includes suggestions on cooking equipment, ingredient substitution advice, preparation techniques, and any particular issues that cooks might encounter along the way.  Like a friendly mentor, standing at your side,  Louis in his clear, concise, and expressive voice helps home cooks make a meal memorable from start to finish. 

His cookbook is full of both European heritage foods and cross-cultural gourmet cuisine that he learned how to prepare here in America for discerning diners at his restaurant. New cooks will love his comforting guidance and more seasoned cooks will appreciate his elevated ingredient pairings and out-of-the-box presentation.

{SPECIAL FEATURES}

- Published in 1972, Second Printing

- 288 pages

- Signed by Louis himself with his signature doodle of himself (so cute and fun!)

- Illustrated with line drawings by Carolyn Amundson

- All recipes call for whole, fresh ingredients and do not rely on any pre-packaged or convenience foods 

- Interesting recipes include Apples Stuffed with Pistachio Ice Cream, Fresh Banana Eclairs, Sweet German Cabbage, Noodle Kugel, Shrimp in Beer Dough, Poached Salmon in Champagne Sauce, Chicken Paprikash, Hungarian Goulash,  Swedish Fruit Soup, Lumberjack Pie, Oriental Chicken Soup in Winter Melon, Lemon Crepe Souffle, Blueburger Balls and Avocado Soup with Champagne (and so many more too!)

{CONDITION}

In beautiful vintage condition. Very clean - no spots or stains, no ripped pages or pencil notations. There is an inscription from Louis to Pat Toennies (sp?!) on the front title page. Dust jacket not included. 

{SIZE}

Meaaures 9.5" inches (length)  x 6.25" inches (width) x 1" inch (thickness)