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One of the perks of writing a food blog is the virtual contact you make with likeminded people. László lived only hours away and we never met, but from time to time we exchange e mails about food, politics and religion; yes you can do that with likeminded people. László recently sent me three of his treasures, written by famous Hungarian chef Louis Szathmáry. Szathmáry has a handful of Hungarian recipes in the three volumes. As the chef owner of The Bakery, a Chicago restaurant that used to be of international standing, Szathmáry’s books are a goldmine of experience. Szathmáry earned a degree in psychology in Budapest, but then he spent his life cooking for diplomats, aristocrats and famous people in Europe and North America.
SZATHMÁRY’S SALT
1 cup salt
1 Tbsp Hungarian or Spanish paprika
1 tsp ground black pepper
1/4 tsp ground white pepper
1/4 tsp celery salt
1/4 tsp garlic salt or only a tiny pinch of garlic powder
• Combine ingredients and use it instead of salt.
