000			02143cam a22003013u 4500
001			31537
003			UtSlPG
005			20260610133723.0
006			m
007			cr n
008			260607r2010||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_ade _2iso639-1
050		4	_aTX
100	1		_aOetker, August, _d1862-1918
245	1	0	_aDr A. Oetkers Grundlehren der Kochkunst : _bsowie preisgekrönte Rezepte für Haus und Küche
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2010
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2010-03-07
508			_aProduced by Norbert H. Langkau, Jens Nordmann and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Dr A. Oetkers Grundlehren der Kochkunst" by August Oetker is a culinary reference written in the late 19th century. This comprehensive work serves as both a foundational text on cooking techniques and a collection of prize-winning recipes for home cooks. It focuses on the chemistry of food and practical advice for the preparation of various dishes, explicitly emphasizing the importance of a well-balanced diet and digestibility. The opening of this culinary guide sets the tone for a thorough exploration of the science behind cooking. It begins with an introduction that discusses the significant advancements in domestic life and the evolution of cooking practices due to modern techniques and tools. The text aims to educate housewives on the chemistry of foods and proper cooking methods to enhance digestibility and taste. Early chapters address essential topics, such as understanding the different types of food and their properties, the importance of using quality ingredients, and practical tips for cooking various dishes, laying a solid foundation for the rest of the book. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, German
856	4	0	_uhttps://www.gutenberg.org/ebooks/31537
999			_c72383 _d72383