Chefs Secret Ad By Mel Martin

For people who are almost (but not quite) satisfied with their own cooking — and can’t figure out what’s missing.

If your crêpes are delicious but too heavy, see page 263. The gourmet uses of kosher salt? See page 3 and page 22. If your cooked shrimp gets dry or rubbery when you keep it overnight, see page 136. If your fried eggplant tastes oilier than it should, see page 176. If you sauté chicken livers perfectly but they come out tough, see page 152. How to make bottled horseradish taste like the fresh kind. See page 211. How to keep your cream from burning when you cook with it. See page 23. What to add to domestic paprika if you can’t find the imported kind. See page 69. A substitute for champagne sauce that isn’t perfect, but works. See page 97.

Cook books, as a rule, give very little of the professional chef’s “inside information.” Tricks of preparation, little secrets about ingredients, that chef’s touch that makes all the difference between something good and something special—these don’t appear in the ordinary cook book. “Unlike chefs who cling passionately to the trade secrets of the profession, Louis Szathmary goes out of his way to share his secrets.” The Chef’s Secret is no ordinary book, and Louis Szathmary (pronounced Zathmary) is no ordinary chef. He is the proprietor of the world-famous Bakery Restaurant in Chicago and has been acclaimed by the press as one of a handful of Hungarian chefs in America. Each recipe in Chef Louis’ book comes with a story, a story that explains why the dish is prepared in a particular way, or what it was like to serve, and more. Kate West in her recipes gives surprisingly simple instructions on how to make the ordinary extraordinary. HAVE YOU EVER PUT BOILING EGGS IN THE WRONG POT? (and can it really matter? See page 70). The professional secrets are all added up to a quick and easy way of cooking, and the Escoffier in you will be delighted to know that you can make a perfect soufflé without a soufflé dish (see page 3). Do you know what’s missing if your chicken soup doesn’t really taste like chicken? (See page 39). How can you use canned avocado green without covering it with lemon juice or anything else? (See page 7). What Chinese chefs cook together with their seafood to make it taste so good? (See page 29). The best way to cook a turkey? (Louis Szathmary has made 107 turkeys and he swears by his on page 107). A brand new way to kill a lobster? (See page 138). How to brown your meat or fish without the crumbs sticking to the pan? (See page 152). What to do if your soufflé falls? (See page 3). How to roast beef so you can carve it with a fork? (Even roast beef 59 cents a pound). If your biscuits aren’t as flaky as you’d like, eat all you can and freeze the rest (page 3). If your cake is too dry, add some lemon peel. If your cake is too moist, add some lemon peel. If you want to make a perfect soufflé without a soufflé dish, see page 3. IF YOU HAVE TROUBLE SKIMMING ALL THE FAT FROM THE TOP OF SOUP, TRY ICE CUBES. Lose calories? See page 34.

If you find any recipe in this book that does not work to your satisfaction, we will refund your money.

Price: $8.95. Distributed to the trade by World Publishing Co. AT LEADING BOOKSTORES or use this coupon.