Back

HERING'S DICTIONARY of Classical and Modern Cookery

Name: HERING'S DICTIONARY of Classical and Modern Cookery
Author: BICKEL Walter

Book Description

Title of original publication: Lexicon Der Kueche by Richard Hering. Edited, revised and translated by the international chef de cuisine, Walter Bickel. Attractive indented indexing of pages.

Dealer Notes

The first edition of this chef's encyclopedia was published in 1907 as a small booklet with less than 1000 short recipes, by Richard Hering who was the executive chef of the Hotel Metropol in Vienna. It became not only a valuable help to chefs worldwide, but also to many different departments in the food service with its menu-terms and general knowledge of kitchen terms.
This chef's recipe book gradually grew and this edition contains more than 16000 short recipes and explanations.

Author BICKEL Walter

Date 1970

Binding Dark green boards with gilt title

Publisher Fachbuchverlag Dr Pfanneberg & Co

Condition Very good; a very little rubbing to edges, very small amount of damp staining to pages

Pages [viii] 852

Price: £30.00

Offered by Bainbridge Books

Contact Dealer Email to Friend Print

Friends of the PBFA

For £10 get free entry to our fairs, updates from the PBFA and more.

Please email info@pbfa.org for more information

Important Information

HERING'S DICTIONARY of Classical and Modern Cookery

Book Description

Dealer Notes

Friends of the PBFA

Join PBFA

Important Information

HERING'S DICTIONARY of Classical and Modern Cookery

Book Description

Dealer Notes

Other books

Friends of the PBFA

Join PBFA