The chapters range from cooking theory to cooking practice, including an interesting section on service and cleaning. Each chapter begins with an introduction to the topic and the provision of fundamental knowledge. This is followed by precise practical instructions, such as the correct application of cooking techniques, the diverse use of ingredients, table culture, and cleaning and laundry care. Numerous tips simplify the cooking process. Traditional as well as modern recipes, such as bruschetta, crostini, risotto, cupcakes, panna cotta, and tarts, are explained in a straightforward manner.