Hering's Lexicon of Cooking has been serving the culinary arts for over 100 years. As the most comprehensive kitchen lexicon in the world, it has proven itself for a century in education, profession, and further training. It is an indispensable guide for cooks from their training onward, especially in the pursuit of mastery. The updated 25th edition contains 1,020 pages, featuring more than 32,000 recipe and technical term explanations for classical, modern, and Asian cuisine. The chapter on wine takes current legislation into account. In line with modern kitchen practices, the included CD for full-text search with a detailed result list has proven to be effective. It allows users to quickly, easily, and conveniently find the entire content of the reference book.