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(German) Heyl, Hedwig. Das ABC der Kuche.

973 + 6 ad pp. Illustrated with 6 plates, 4 of which are chromolithographed, of fancy plated dishes and carving instructions.  9x6", black cloth lettered & dec. in silver, all edges red, string bookmarker. Berlin: Carl Habel, 1913.

A gorgeous and stately volume in near fine condition, with lush illustrations of dishes featuring pheasant, fancy aspic, pate de fruits, fish terrines, moulded salads, etc. First published in 1897, this book became a standard in German households, with nearly a thousand pages of recipes and helpful techniques. There is a pronounced emphasis on Northern German cooking style, and in addition, each recipe is accompanied by a cost estimate, which greatly facilitated the choices of the lady of the house. All modern kitchen inventions are explained in detail, particularly the extremely practical roasting thermometer, which attached to any oven and gave exact temperatures, a new aid in adjusting cooking times. Detailed instructions on kitchen design and cleanliness, treatment of the dishes, and explanations of the nutritional value of the food are also included.


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