Comprehensive culinary reference work with over 17,000 entries from A to Z, illustrated with more than 1,500 color photos. Includes a CD with the book's content for quick full-text searches and a recipe software with nutritional calculations. The extensive knowledge of German and international cuisine, including preparations and dishes, food items, and ingredients. The preparation of German and international dishes—ranging from classic garnishes to trendy foods—is always described in relation to the respective ingredients. This results in a practical, comprehensive, and up-to-date lexicon, available in book form and also as recipe software on CD with nutritional calculations and 400 calculable recipes. Users can input their own recipes. Awarded the Silver Medal at the 46th Literary Competition of the Gastronomic Academy of Germany.