The restaurateur and experienced chef Anna Bergner presents in this volume a collection of more than 1,000 recipes from the Palatinate and international cuisine. The instructions cover the preparation of soups and pastries, potato dishes and vegetables, baked goods and dumplings, fish, meat and poultry, sauces, casseroles and puddings, salads, compotes, ice cream, and baked goods. This is a carefully edited reprint of the original edition from 1858.