Gourmet Csárda- 36 years 36 recipes

Preface, with Peti parlance.
My first idea was to start this book with a blank black page to make everyone feel where I had started off from. However, I always focus on the future, and rarely unravel things from the past, I have learnt the lessons. There is something in everyone's life, facilitating the change. For some people it's sport, for some others it's faith. For me it's work and family. I guess if you were interested in my life, you would not have purchased a cookbook. Therefore I am not here to unnecessarily toss words, I am not a writer anyway and it would only fill up the place on the pages.
Still, there is enough place to express my thanks to Zsolt Schelb, Csaba Gyarmati and Tamás Bereznay, who had been present already at the moment the faint idea was born and supported me in realising this book.
I also thank you for your honour, for taking this book - whether it was a gift or bought it for yourself - and I hope to delight you and can also share your success in the kitchen. It was not easy to pick the best of my recipes, but I am about to share with you my favourites ones in the following pages, only a little different than others would do, a little more with Pest parlance. I will not tell you how to wash the vegetables and the meat and will not specify the precise amount of salt to be added... still, you can see some dishes my ancestors used to adore, including me and which had been long forgotten. If there is anything unclear, feel free to contact me, I am here to help. However, bear in mind that the kitchen is a hazardous place, so look after yourself. Enjoy your meal and good luck!