A practical reference book on the entire art of baking and cooking from the year 1913. Richly illustrated with 1,604 black-and-white images and 33 black-and-white plates. It describes the kitchen areas, storage of supplies, market and kitchen calendars, cooking, braising, steaming, poaching, roasting, baking, carving, preparation of jellies, salads, compotes, table decoration, canning, children's food, diet kitchen, and much more. Includes a detailed cooking lexicon of home cooking and festive cuisine. Reprint of the original edition from 1913.