000			02011cam a22003013u 4500
001			13921
003			UtSlPG
005			20260610133329.0
006			m
007			cr n
008			260607r2004||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_ade _2iso639-1
050		4	_aTX
100	1		_aHeyl, Hedwig, _d1850-1934
245	1	0	_aVolks-Kochbuch : _bfür Schule, Fortbildungsschule und Haus
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2004
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2004-11-01
508			_aProduced by David Starner, Delphine Lettau, Tapio Riikonen and PG Distributed Proofreaders
520			_a"Volks-Kochbuch" by Hedwig Heyl is a culinary guidebook written during the early 20th century. This book primarily serves as a practical cookbook aimed at educators, focusing on traditional recipes and cooking methods that can be utilized in schools and households. It provides recipes and tips for preparing meals for small families, emphasizing simplicity and accessibility in cooking. The opening of "Volks-Kochbuch" introduces the reader to its purpose and structure. In the foreword, Heyl discusses the need for a revised approach to cooking lessons, moving away from formal lesson plans to a straightforward recipe format easily accessible for learners. Several soup recipes are presented, each designed for two servings, showcasing ingredients and preparation methods. These recipes range from common offerings like apple bread soup to heartier options like bean and lentil soups, all accompanied by clear preparation instructions, aligning with the book's mission to guide beginners in domestic cooking effectively. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
856	4	0	_uhttps://www.gutenberg.org/ebooks/13921
999			_c55309 _d55309