Dr A. Oetkers Grundlehren der Kochkunst by August Oetker
(4 User reviews)
431
Oetker, August, 1862-1918
German
"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...
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.)
John Smith
3 months agoFrom an academic standpoint, the emotional weight of the story is balanced perfectly with moments of levity. It was exactly what I needed right now.
Patricia Miller
2 months agoCompared to other books on this topic, the author clearly understands the subject matter in depth. Well worth recommending.
Ethan Flores
4 months agoI was searching for something reliable and the author's voice is distinct, making the complex topics easy to digest. A perfect companion for a quiet weekend.
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Barbara Nelson
2 months agoAfter years of reading similar books, the logical flow of arguments makes it an essential resource for research. One of the best books I've read this year.