Chef’s Secret Cook Book, Louis Szathmary, 1972: This cookbook is one of my personal favorites! Written by Chef Louis Szathmary, chef-owner of The Bakery, a Chicago restaurant of international standing, it was published by Quadrangle Books, Chicago, in 1972. A hard cover book with its dust jacket. 288 pages. The book is in mint condition. The dust cover has a very minor bit of shelf wear. First edition, second printing.
Chef’s Secret Cook Book is a comprehensive cookbook, with recipes for appetizers, soups, meats, poultry, fish and shellfish, eggs, cheese, rice and pasta, vegetables, salads, breads, and desserts. The chef’s secret is the reason this is one of my favorite cookbooks. Each recipe has at least one chef’s secret at the end of the recipe, and sometimes as many as six. The secrets are practical tips that tell the reader useful ways to accomplish a task easily, or ways use ingredients to the best effect, or what kind of equipment works. For example, if you can’t get Italian sausage, add oregano and coriander to regular sausage. Or, to make hearty soups, you need a heavyweight pot with a tightly fitting lid. If your equipment is lightweight and tinny, stick to soups that have a shorter cooking time. See Szathmary’s mushroom sauce recipe in our Antique Recipes section for an amazing tip on washing mushrooms.
We have other Szathmary cookbooks in stock. See The Bakery, here: https://www.vintagecookbook.com/product/bakery-restaurant-cookbook-pristine/ And see the sequel to this cookbook, Chef’s New Secret Cookbook, here: