Bakery Restaurant Cookbook, by Louis Szathmary. First edition. Published in 1981 by CBI Publishing Company, Inc., Boston. Each recipe is elegant and often rather complicated, BUT each recipe is also accompanied by a “Chef’s Secret,” one or two paragraphs about the little tricks or practices that make the recipe really work. For example, why you should use lemon rather than vinegar in a particular marinade. Or how to recognize genuine turbot, rather than a cheaper fish with a turbot label, and what you should do with any leftover turbot you might have.
Hard cover with dust jacket, 325 pages. The Bakery was Szathmary’s restaurant on the near north side of Chicago, opened in 1963. Book is in LIKE-NEW condition. Signed by Louis Szathmary. (Marked down from $44.00.)
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