This binder is aimed at cooking enthusiasts attending a vocational school (2BFH, BFEG, BKH, AV dual, Culinary Practitioners) who want to learn how to create refined, enjoyable dishes and beverages.

Numerous demanding yet easily readable recipes provide the necessary deepening of cooking knowledge. A successful combination of tried-and-true basic recipes with numerous variations and approximately 435 trendy recipes such as lemongrass skewers with pumpkin curry, kohlrabi patties with tomato salsa and quail eggs, frozen raspberry popsicles, cake pops, colorful macarons, raspberry fruit leather, mie noodle jackfruit box, and mango balls.

A brand new chapter on street food includes quick, everyday recipes. The great advantage: the tested recipes are foolproof and presented in tabular form, making them simple and easy to read.

Twelve logical registers and a comprehensive table of contents provide a quick overview. Personal recipes can be easily integrated. At the end of the chapters, there are sketchnotes, a kind of "cheat sheet" for important learning content.

New projects on the topics of "Waste Reducer" and "Eco-Logical," as well as numerous learning situations, enable interactive, horizon-expanding lessons and encourage initiative.

The 9th edition has been thoroughly revised: - new layout, - new recipes, - new content, - new projects, and - extensive digital supplementary materials, such as worksheets, learning videos, a digital seasonal calendar with product knowledge cards, and a baking pan converter, as well as recipe pages for personal formulations.