While digging through some of my cookbooks (never enough space!) I was planning to make a pot of chicken noodle soup and opened Louis P. DeGouy’s THE SOUP COOKBOOK. I wrote about De Gouy in 2011.
While leafing through The Soup Cookbook, I found the following poem about chowder that dates back to 1834! (Way back when not everybody learned how to read or write, recipes were sometimes put into poetic form to make it easier for the apprentice cook to remember the instructions). The poem for chowder goes like this:
To make a good chowder and have it quite nice
Dispense with sweet marjoram, parsley and spice;
Mace, pepper and salt are now wanted alone;
To make the stew eat well and stick to the bone,
Some pork is sliced thin and put into the pot;
Some say you must turn it, some say you must not;
And when it is brown, take it out of the fat,
And add it again when you add this and that;
A layer of potatoes sliced quarter-inch thick,
Should be placed in the bottom to make it eat slick;
A layer of onions now over this place,
Then season with pepper, and salt and some mace.
Split open your crackers and give them a soak,
In eating you’ll find this the cream of the joke;
On top of all this, now comply with my wish
And put in large chunks all your pieces of fish;
Then put on the pieces of pork you have tried*.
In seasoning I pray you don’t spare the cayenne;
‘tis this makes it fit to be eaten by men.
After adding these things in their regular rotation,
You’ll have a dish fir for the best of the nation.”
DeGouy adds this following notation: “fish broth and milk are to be added.”
Sandy’s note: to “TRY some bacon or salt pork meant to fry it crisp”
Master Chef De Gouy has the gift of making cooking an adventure. Even the plainest dishes become exciting; and for those of bolder spirit, there are many roads opening to new and unexpected gustatory pleasures.
Some time ago—a few years at least—I began collecting DeGouy’s cookbooks, the most famous of which may be a thick cookbook titled THE GOLD COOK BOOK. While going through it, I stuck on post it notes to every page that contains some kind of rhymed recipe. (A number of De Gouy titles can be found at Dover Press publicatons).
In the dust jacket to The Gold Cook Book, I found the following “Mr. De Gouy began his career as chef under his famous father, who was then Esquire of Cuisine to the late Emperor Franz Josef of Austria. Later he studied under the renowned Escoffier. In time, his name became associated with some of the great culinary establishments in Europe and America. In France: Grand Hotel, Hotel Regina, Hotel du Louvre, Hotel de Paris and Monte Carlo. In England: Carlton Hotel, in Spain: Casino of San Sebastian. In America: the old Hotel Belmont and the old Waldorf Astoria in New York City. He served as Chef Steward aboard the J.P. Morgan yacht WILD DUCK when it made its cruise around the world.
Something else I discovered when writing about the now defunct Gourmet Magazine is that Louis De Gouy was the very first on-staff culinary chef for Gourmet.
(It boggles my mind that any chef could work at so many different places—and in different countries– in the course of a career). And although I haven’t yet found a connection between DeGouy and Szmathmary, I think it quite likely they may have been contemporaries and known each other or knew about one another.
LOUIS P. DE GOUY is the author of the following cookbooks:
THE GOLD COOK BOOK, published in 1947 and reprinted numerous times
THE SOUP BOOK/OVER 800 Recipes copyright 1949 by Mrs. Louis De Gouy, published by DOVER publications, NY
ICE CREAM AND ICE CREAM DESSERTS, copyright 1938, DOVER PUBLICATIONS
THE PIE BOOK copyright 1949 DOVER PUBLICATIONS
CREATIVE HAMBURGER COOKERY 1951, DOVER PUBLICATIONS
THE BREAD TRAY/RECIPES FOR HOMEMADE BREAST, ROLLS, MUFFINS AND BISCUITS 1944 COPYRIGHT BY LOUIS DE GOUY
I’m quite sure the list is incomplete and it appears that many of the previously un=copyrighted cookbooks were copyrighted by Mr. De Gouy’s wife. Dover Publications are a soft-cover cookbook. **
The following is from my previous articles and Blog posts:
I first became curious about Chef Louis Szathmary when I was writing articles for the Cookbook Collectors Exchange in the 1990s. At the time, there was not much I knew about him other than what appeared on dust jackets of his books. I started out initially with the idea of writing capsule biographies about some of the most prominent chefs.
Finding chefs to write about was no problem—there are so many, especially nowadays, when hundreds, if not thousands, of four-star restaurants throughout the USA all boasting of their own super-chefs, who in turn frequently write cookbooks. I must have several dozen chef-authored cookbooks on my bookshelves. Other famous chefs appear on television and cable cooking shows; many of them have become familiar household names and faces. Who isn’t familiar with Rachel Ray and Paula Dean, Bobbie Flay and dozens of other TV chefs?
Many of the old-time chefs and cooking teachers of the 1800s – women such as Fannie Farmer, Miss Leslie, Mrs. Lincoln and others have been written about in depth by other writers.
I wanted tell you about some other super-chefs, starting with one you may not know much about.
My favorite Chef is Louis Szathmary! (Pronounced ZATH-ma-ree). Szathmary had an incredibly fascinating life.
Louis Szathmary, described by one writer as “a heavyset man with a generous face and large bushy mustache “(a description that matches the face on the cover of “The Chef’s Secret Cook Book”) was, surprisingly, a Hungarian who had a doctorate in psychology from the University of Budapest and a master’s degree in journalism. Szathmary was born in Hungary on June 2, 1919, reportedly on a freight train while his family fled invading Soviet troops. He learned to cook in the Hungarian army. After service in the Hungarian army during World War II, Szathmary spent time in a succession of German and Soviet prison camps and thereafter was a displaced person confined to the American occupation zone in Austria. He lived in Austria and other Western European countries before coming to the USA in 1951.
A few clues to Szathmary’s background appear in the preface to “AMERICA EATS”, by Nelson Algren. “AMERICA EATS” was published in 1992 as part of the Iowa Szathmary Arts Series. Szathmary, who knew Algren personally—and purchased the manuscript from him–wrote the introduction to “AMERICA EATS”. (Nelson Algren was a fiction writer
and the author of “THE MAN WITH THE GOLDEN ARM” which won the first National Book Award. In addition to writing fiction and poetry, Algren also wrote two travel books. “AMERICA EATS” was his only cookbook).
What cookbook collector hasn’t heard of the Iowa Szathmary Culinary Arts Series? But, in case you haven’t, briefly, Louis Szathmary, in addition to being a chef and the owner of the famed Bakery Restaurant in Chicago for many years, was a cookbook collector. Actually, Szathmary didn’t just collect cookbooks—he amassed an enormous collection of rare cookbooks, scarce pamphlets and unique manuscripts spanning five centuries of culinary art. He had a collection of twelve thousand books devoted to what he called “Hungarology” – books about his native country – which were eventually donated to the University of Chicago Joseph Regenstein Library. Ten thousand books of Hungarian literature were donated to Indiana University while a small collection of composer Franz Liszt’s letters was given to Boston University.
Johnson & Wales University, the world’s largest school devoted to the food and service industry, was the recipient of over 200,000 assorted items, described as a treasure trove of historical artifacts, which filled sixteen trailer trucks used to make the transfer to the school. There were antique kitchen implements, cheese graters, meat grinders, nut crackers, raisin seeders, chocolate molds, books and even menus.
Included in the gift to Johnson & Wales was “a collection within the collection”, a presidential autograph archive that included documents dealing in one way or another with food, drink, or entertainment, written or signed by every American chief executive. In George Washington’s handwriting is a list of table china he inherited from a relative. A handwritten letter from Mary Todd Lincoln invites a friend from Baltimore to the White House for an evening of relaxation. In a penciled note to his wife, Julia, Ulysses S. Grant asks that two bottles of champagne be sent to the oval office for a reception with congressional leaders. (Szathmary referred to this collection “from George to George”, meaning from George Washington to George Bush). His gift to Johnson & Wales has been attracting thousands of visitors since opening to the public—I believe it! I would love to go to Rhode Island just to see the collection!
The autograph collection includes items written by other historic figures, from Napoleon Bonaparte to Charles Dickens, as well as a note from the fourth earl of Sandwich, inventor of the most frequently ordered food item in the world.
If all of this were not mind-boggling enough, in addition, Szathmary donated over 20,000 cookbooks to the University of Iowa Libraries, creating the Szathmary Collection of Culinary Arts. Almost overnight, according to David Schoonover, the library’s rare book curator, the institution became a “major research center in the culinary arts”.
The University of Iowa Press, in conjunction with the University of Iowa Libraries, publishes reprints, new editions, and translations of important cookbooks from the collection of Chef Szathmary. It must have given Chef Szathmary great satisfaction to witness the birth of the Szathmary Culinary Arts Series. Each title presents an unusually interesting rarity from the collection he donated to the institution. One of these published books was “AMERICA EATS”, which I have in my own collection.
“In my native Hungary,” Szathmary wrote for “AMERICA EATS”, “I was raised in a bookish family. From my great-grandfather on my father’s side, my forebears were all book collectors, and when I had to leave just hours before the Soviet army arrived in the Transylvania city where I resided and worked in the fall of 1944, I had already inherited and amassed a sizable number of books, mainly on Hungarian literature and other Hungarian subjects…”
However, Szathmary arrived, in his own words, “virtually penniless” in New York in 1951, with only fourteen books in his small wooden trunk. He appeared to have been fond of telling the story of arriving on our shores with $1.10 in his pocket, one change of underwear, two pairs of socks, one Sunday suit – and fourteen books. (It is worth noting that the 14 books Szathmary treasured most were not donated to any of the universities. The books he carried with him to America included a Bible he received as a child, three books on Mozart and several volumes of Hungarian poetry).
Upon his arrival in America, Szathmary began to collect books. Writes Szathmary, “My first purchase was a book by Ludwig Bemelmans at the Marlboro outlet store at 42nd Street and Broadway, where in 1952 all the remainder books were sold for nineteen cents each.” Szathmary confessed that he worked two jobs in the beginning, one during the day and another at night—and spent all the money he made on books. Of his early days in America, Szathmary said that he would spend hours in the Salvation Army basement searching for books, which he purchased for as little as five cents each. He said, “I rummaged through books in bins, on tables outside the door, and amid the garbage the accumulates in the back of used bookshops. I found treasures—valuable items—because I had the time.” Later, as time and money improved, he often worked at one job during the day and another in the evening. On the seventh day, he recalled, “I spent all the money I made on books.” (A man after my own heart!)
He continued to collect books while at the same time, as his interest in culinary arts and food management grew, he began to collect books in these fields as well.
Szathmary and his wife Sadako Tanino, owned and operated The Bakery Restaurant in Chicago for 26 years. It grossed more than $1 million a year for much of the time he was in business—and this was a restaurant that served only five dinners a week, no lunch, no bar and no “early birds”.
Szathmary authored several cookbooks of his own, including “THE CHEF’S SECRET COOK BOOK”, “THE CHEF’S NEW SECRET COOK BOOK”, “THE BAKERY RESTAURANT COOK BOOK” and “AMERICAN GASTRONOMY”. He was advisory editor for a series of 27 cookbooks, in 15 volumes, titled “COOKERY AMERICANA”, for which he also provided introductions. (I only have three of the volumes from the series at this time, “MIDWESTERN HOME COOKERY” and “MRS. PORTER’S NEW SOUTHERN COOKERY BOOK”, and “COOL, CHILL, AND FREEZE”. These are facsimile editions of earlier cookbooks. Szathmary seems to have been utterly dedicated to American cookery and cookbooks.
(Szathmary was a prolific writer, and in addition to cookbooks, also wrote poetry. Additionally, he wrote a food column for the Chicago Daily News, and then in the Sun-Times every week for twelve years! Maybe he felt he didn’t have enough to do, for after closing the restaurant, he continued to operate Szathmary Associates, a food system design and management consulting business, and he devoted a great deal of time to what he described as “the matter of the books”. He also continued to lecture and worked continuously on new projects.
What is particularly intriguing about Szathmary as a chef is, I think, his wide range of expertise. So many of the super chefs today focus on one type of cooking. Szathmary, who could have devoted himself to solely to Hungarian cuisine, seems to have adopted the American potpourri of cookery, which embraces many nationalities. He was famous for his Continental cuisine, in particular his Beef Wellington.
What you also may not know about Szathmary is that he developed the first frozen dinners for Stouffer Food Corp. He worked as product development manager for Armour Food, coming up with new foods and ways to prepare them. Szathmary also designed a kitchen for military field hospitals that could be dropped by parachute and assembled quickly in combat zones.
At The Bakery, Szathmary’s restaurant in Chicago, he dominated the dining room with his commanding presence. He’d walk around in rolled up sleeves, wearing an apron, often telling diners in his booming voice, what to order – or to ask them why something was left on a plate. His customers at The Bakery appear to have provided the inspiration for “THE CHEF’S SECRET COOK BOOK”. In the introduction, Szathmary said he gave recipes to ladies who visited his restaurant. Apparently, they often accused him of leaving something out!
Szathmary wrote, “When I tell the ladies that I am able to give them everything except my long years of experience, they still look suspicious. So once again I launch into my best explanation, an old record played over and over again, which goes something like this: If you go to a concert and listen to Arthur Rubinstein playing the MEPHISTO WALTZ of Franz Liszt, and if you go and see him backstage after the performance and ask him for the piano notes, and if through some miracle he gives them to you, and you take them home and sit down at your piano (untouched for years), open up the notes and play the Mephisto Waltz and your husband says ‘Darling, it doesn’t sound like Arthur Rubenstein—“ what do you tell him?
Probably this: Oh, what a selfish artist! He left out something from the notes, I’m sure. Because when I play it, it doesn’t sound like when he plays it.
Well, dear ladies,” concluded the great chef, “Do you really think Rubenstein left out some of the notes? Or do you think his talent had something to do with it—and his daily practice for years and years and years?
You see, my dear ladies, cooking is just like playing the piano—it needs talent, training and practice.”
Szathmary concluded, “The best-kept secret of the good chef is his long training and daily performance. It’s not enough to make a dish once and when it’s not up to standard, to declare, ‘the recipe is no good.’” A specialty of “The Chef’s New Secret Cookbook”—if you manage to obtain a copy—is that each recipe is followed by a “chef’s secret” – Szathmary, throughout his life, was enormously generous – sharing his recipes, his collections, everything in his life. It saddens me that I never met him—but curiously, I sometimes feel, as I am typing, that he is looking over my shoulder and nodding his approval.
Szathmary spearheaded culinary education in Chicago by fostering work study programs with restaurants at vocational and high schools. Students and dining enthusiasts were invited to use the library on the second floor of The Bakery. He shared a passion for travel by assisting first time travelers with their plans to visit Europe and Asia.
Szathmary chose, on his own, to donate the bulk of his collections to various universities and institutions. Aside from Szathmary’s incredible generosity, what a wise move to make! Can you think of any better way to make sure the things you love most will be treasured by future generations, people who are certain to love your books as much as you do?
Szathmary explained that he had always bought books for various reasons. ‘When you bet on the horse race,” he said, “You bet for win, for place, for show. When you buy books, you buy some to read, some to own, and some for reference. You want to possess the books, you want to own them, you want to hold them. Perhaps you even hope that you will read them….’ (As a book collector myself, I completely understand this philosophy—it’s never been enough just to read my books – I have to own them too).
And after having donated hundreds of thousands of books and documents to these different universities, Szathmary confessed “I am still buying books. It’s like getting pregnant after the menopause; it’s not supposed to happen.”
My all-time favorite Szathmary story is written in an article about obsessed amateurs. Writer Basbanes met Szathmary as the transfer of some 200,000 articles to the warehouses at Johnson & Wales was taking place. Szathmary was overseeing the transfer of his collection. Where, Basbanes asked the great chef, had he stored all this material?
With a twinkle in his hazel-brown eyes, Szathmary said, “My restaurant was very small, just one hundred and seventeen chairs downstairs for the customers to sit. But I owned the whole building, you see, and upstairs there were thirty-one rooms in seventeen apartments. That’s where I kept all the books”.
For many of us, we recognize in Louis Szathmary a kindred spirit. How to explain to non-collecting people the love of searching, finding, owning treasured books? One can only hope there are lots of cooks in Heaven. Meanwhile, here on earth, Louis Szathmary has left us with a wondrous legacy.
“SEARS GOURMET COOKING” was published in 1969.
“THE CHEF’S SECRET COOK BOOK” was published in 1972 by Quadrangle Books and is packed with mouth-watering recipes and lots of “Chef’s secrets” – tips provided by the master himself. “The Chef’s Secret Cook Book” was on the New York Times bestseller list for several years.
“AMERICAN GASTRONOMY” was published in 1974.
“THE CHEF’S NEW SECRET COOKBOOK” was published in 1976 and “THE BAKERY RESTAURANT COOKBOOK” was published in 1981.
Szathmary also edited a fifteen volume collection of historic American cookbooks. One of the volumes in this series is “Cool, Chill and Freeze/A new Approach to Cookery” which I purchased from Alibris.com. This is a reproduction, with introduction and suggested recipes from Louis Szathmary, of recipes from “FLORIDA SALADS” by Frances Barber Harris, originally published in 1926, and Alice Bradley’s ‘ELECTRIC REFRIGERATOR MENUS AND RECIPES”, first published in 1928 (oddly enough, I have both of the originals).
Included in the Iowa Szathmary Culinary Arts Series are “THE CINCINNATI COOKBOOK”, “RECEIPTS OF PASTRY AND COOKERY FOR THE USE OF HIS SCHOLARS”, “THE KHWAN NIAMUT OR NAWAB’S DOMESTIC COOKERY” (originally published in 1839 in Calcutta for European colonials living in India), “P.E.O. COOK BOOK” and the previously mentioned “AMERICA EATS” by Nelson Algren.
Since embarking on the life of Louis Szathmary, I have purchased three of his cookbooks from Alibris.Com on the Internet – they have a great listing! The most recent to arrive is a copy of “The Bakery Restaurant Cookbook” which I was delighted to discover is autographed by the great chef—who was something of an artist, too! (Why am I not surprised?).
His ‘autograph’ is the face of a chef, wearing a white chef’s hat.
Louis Szathmary was a member of the United States Academy of Chefs, the Chef de Cuisine Association of Chicago, and the Executive Chefs’ Association of Illinois. In 1974, he was awarded the coveted titled of Outstanding Culinarian by the Culinary Institute of America, and in 1977, he was elected Man of the Year by the Penn State Hotel and Restaurant Society. He was considered by many to be the “homemakers best friend”, a master chef who willingly shared his secrets of culinary expertise with the world. His cookbooks read in a friendly, chatty way, making me wish with all my heart I could have known….this super chef! You would be wise to make an effort to add his books—if you don’t already own them—to your cookbook collection. Louis Szathmary was, above all, an excellent chef.
Nicholas Basbanes, in his article about Chef Louis for Biblio, described his first meeting with “this delightful, compassionate, brilliant man with the big white mustache”, relating “when I asked how it feels to give away books that were such an indelible part of his generous soul, Chef Szathmary responded, “The books I give away now, they stay in my heart, just like all the others. I don’t have to see them to love them.”
After writing about Louis Szathmary for the Cookbook Collectors Exchange, I wrote about him again, on my blog, Sandychatter, which began in March, 2009. I wrote my updated article about Szathmary in 2011. To date, the post has received 131 messages—and THAT is what has inspired me to write about my favorite chef again.
In January, 2011 someone named Nancy wrote: “Sandy – I had the pleasure of working as one of Chef Louis’ personal assistants from 1985-1986. He certainly was a fascinating character and very aware of his own importance in cooking history. In addition to his extensive cookbook collection which included favorite church and community cookbooks (a personal favorite) Chef Louis also had an extensive post card collection. Seeing your blog about him brought back wonderful memories”.
In February, 2011, someone named Sue wrote: “Thank you so much for writing about Mr. Szathmary! I only ate at The Bakery twice, as I lived several hours away, but both times he came into the restaurant and greeted each table – such a new thing for a Midwesterner in the 70s & 80s. I have eaten in many famous restaurants since then but this first experience with great food and an interesting chef, in a unique setting, will always remain the most memorable and the best! I have all of his cookbooks and have slowly tried to collect the Americana series though some have been impossible to find.”
In March, 2011 a man named Dennis wrote: “Hi, Sandy-My wife and I had a ‘colorful’ experience working with/for Chef Louis, similar, it seems, to Grant Aschatz’s time with Charlie Trotter. Our first night in the city, the Chef bid us dine at the Bakery at his expense…but tip well! — it was great. Coincidentally, we sat at a table next to Mike and Sue Petrich; he was a wine representative for Mirassou wines. After dinner, the Petrichs and we went upstairs to our modest 3rd floor apartment rented to us by the Chef and his delightful wife, Sada. We survived four months and had a colorful story resulting from each day with the Chef. Barbara Kuch was there and incredibly helpful. The staff was wonderful. Our “larger than life” Chef brought old-world training values to his new world – such a challenge…for all. He was unbelievably generous and painfully demanding — beyond professional. Sadly, I had to witness the Chef physically threatening a very young apprentice for “f—ing up the chocolate moose.” Conversely, when my wife’s father was dying of cancer, the Chef said, “Shhh – don’t tell Sada – here is $250 for your flight home to see your dad.” I know Beethoven has an emotional breadth unequalled by all others musically; similar was Chef Szathmary in the realms of cuisine and people. Sandy – thanks for sharing; thanks for listening…there’s so much more. Thanks for the opportunity. Sincerely – d’crabb”
As you can imagine, pieces of a puzzle – the puzzle about the enigmatic Louis Szathmary – began to fall into place, through the Internet, through readers finding my article about him and wanting to share their experiences with the one and only Chef Louis.
In April, 2011, I received the following message from Helen “Hi Sandy, I must add my story. When I was about 35 years old I was married to a Hungarian. My name then was Muranyi. I was working in Chicago selling radio advertising. Unwittingly I made an in person sales call on Louis. He roared at the thought that he might need advertising. He explained that reservations were filled weeks in advance. However, he was such a sweetheart he invited me to his library to see his 14th century Hungarian cookbook and his test kitchen. Needless to say at his invitation my husband and I did dine there as often as possible and it was the “special” restaurant for occasions for the children. The two younger never got to go as they were too young and grudgingly bring it up still as adults that were cheated. Always when we did dine there we received a special appetizer (usually a baked white fish in white sauce) that we noticed other diners were not served. Could it have been that the reservation was made in the name Muranyi? Usually we had a tableside visit from Louis and sometimes his cute little Japanese wife. Actually I am searching for some information on her artwork that she had on the walls made from the wine corks. If you could be helpful in any way I would be grateful for any information or help. Those were special memories for my family. **
In July, 2011, someone named Juan wrote the following message: “Sandy, did you know that Chef Louis was responsible for the lobbying initiative that changed the US government’s classification of food service workers from ‘domestics’ to ‘professionals’. Chef Louis did, indeed, have a temper . . . . I worked there throughout my adolescence -Saturdays, school breaks, summer vacations- and I managed to get myself on the receiving end of it from time to time. Miss Lenegan (as Barbara Kuck often affectionately addressed Nancy) can attest to that! It took me a while, but I eventually realized that much of Chef Louis’ temper came from the fact that he cared deeply for and had high expectations of every single member of his “family” at The Bakery.
There were three different collage themes at The Bakery. Matchbooks, corks and obsolete currency. All of them were made by Louis and his wife Sadako (affectionately known as Sada or Auntie Sada) nee Tanino. The matchbook collages decorated the front room; the cork collages decorated “The Cork Room” (the main dining room); and the currency collages decorated “The Money Room” (the front room of the southernmost of the three storefronts used for private parties, banquets and the many cultural/social events that Louis hosted for the Hungarian community. could go on and on…….”
And in December, 2011, someone named Gabriele wrote the following: “How strange to come upon this blog today — I just happened to be wondering whether Sada was still alive and ran a Google search on her, and in the process came across your blog (which is quite lovely, by the way!).
I, too, worked with Chef Louis, but not in the kitchen. I was a part-time secretary who took dictation and typed up correspondence, articles, and whatever Chef needed. This was in 1993 and continued off and on for several years. My very young daughter came with me and stayed in her playpen except for lunchtime. She thought Chef Louis was Santa Claus!
He was working on a cookbook introduction and would ask me how to word things because he wanted to keep his Hungarian style while using proper English. It could be quite a challenge at times, and was always interesting. His wife, lovely Sada, was the epitome of grace, kindness and hospitality.
Chef Louis and I had some very interesting conversations about the Austro-Hungarian Empire as I had spent a college year in Baden bei Wien, Austria. He and lovely Sada will stay in my memories until I die. Thank you for such a wonderful post..”
Near the end of 2011, someone named Joan wrote the following message: “This is great!! I lived in Chicago until recently and LOVED Chef Szathmary and the restaurant. He was always generous and helpful and gave me perfect information re: products etc. Which brings me to why I was surfing his name. He had recommended a meat thermometer which I bought and which a guest recently broke, and I’ve been unable to find on line. It’s a La Pine (made in Switzerland). I see in his early correspondence that he’d provided a “form” to order it but I didn’t keep a copy. Do you by any chance have info regarding where I could look to order another??? Thank you so much!!!
Tributes to Chef Louis Szathmary continued to come throughout 2012:
In January, someone named Sue wrote: “…thanks for the write up on the Chef! I have his cookbook he signed for me with his legendary signature (he’d use 2 or 3 colored markers) where he made the L in Louis into a caricature of himself…the mustache, the chef hat were all drawn into the capital script L. I helped him with food prep for a tv show he was taping in Cleveland, Ohio in the early 70′s…I was only 12 or 13… he used my mom’s kitchen/stove to cook the turkey in the brown paper bag that he was going to pull from the oven on the show. Even though I was so young, he left a HUGE impression! I have used that cookbook so much that the pages are falling apart and I know it’s a treasure. Thanks for writing about him. ..”
–Review by Sandra Lee Smith