Abstract
Chef Louis shares his favorite fish recipes. He reports that in 1965 over 10 percent of his menu sales were fish entrées and that lobster was not the leader. More important, his total food cost, when fish other than lobster is the entrée, is only 98 cents of The Bakery's $5 prix-fixe menu, or 20 percent. Last year Holiday and Town & Country magazines listed The Bakery as one of America's 100 Famous Restaurants. Louis Szathmary As sociates serve as food consultants to the U.S. Bureau of Commercial Fisheries, the National Duckling Council, Dean's Food Company and many other organizations. Chef Louis is also contributing editor of Cooking for Profit mag azine, published by the American Gas Associa tion. —Editor
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