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Receptirkunst
Paperback
Food WritingGeneral ArtGeneral World History
ISBN13: 9781143719868
Publisher: Nabu Press
Published: Feb 4 2010
Pages: 208
Weight: 0.66
Height: 0.44 Width: 6.14 Depth: 9.21
Language: German
Receptirkunst by Wilib Artus, published in 1854, is a comprehensive collection of recipes offering a fascinating glimpse into 19th-century German cuisine. This book provides a detailed overview of culinary practices of the era, making it a valuable resource for historians, culinary enthusiasts, and anyone interested in traditional cooking methods. Explore a wide range of dishes, from everyday meals to elaborate feasts, and discover the ingredients and techniques that defined German gastronomy over a century ago.
With meticulous attention to detail, Artus presents each recipe in a clear and accessible manner, allowing modern readers to recreate these historical dishes with ease. This book is more than just a cookbook; it is a historical document that preserves and celebrates the rich culinary heritage of Germany. Whether you are a seasoned chef or a curious beginner, Receptirkunst offers a unique and enriching culinary experience.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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