02029cam a22002893u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000160011324500730012926400510020230000470025333600260030033700260032633800360035250000310038850801060041952011060052553400450163165300200167685600430169663883UtSlPG20260610134454.0mcr n260607r2020||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aMeier, Lina14aThe Art of German Cooking and Baking :bRevised and Enlarged Edition 1aSalt Lake City, UT :bProject Gutenberg,c2020  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2020-11-26  aRonald Grenier (This file was produced from images
generously made available by The Internet Archive)  a"The Art of German Cooking and Baking" by Lina Meier is a comprehensive cookbook written in the early 20th century. This culinary resource features approximately 1,250 recipes organized into 26 chapters, covering a vast array of traditional German dishes and desserts, from soups to pastries. The book aims to provide practical and clear guidance for cooks of all levels, particularly targeting beginners and newlyweds looking to enhance their kitchen skills.  The opening of the cookbook presents a detailed preface by the author, expressing her gratitude for the public's positive reception of the first edition and her intentions for this revised version. It outlines the structure of the book and explains the enhancements made for better clarity and usefulness. Meier emphasizes the importance of testing and refining her recipes to cater to both novice cooks and those more experienced. The initial chapters dive into classic favorites, starting with various soup recipes, showcasing the depth and variety of German cuisine right from the beginning. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, German40uhttps://www.gutenberg.org/ebooks/63883