Warsaw 1935, Książnica Polska. 16.5x24 cm, pp. 738, numerous black and white and color illustrations on separate pages, contemporary bookbinding, half-leather with gilt on spine, signed on rear pastedown with sticker of MillaArte bookbindery. Good condition (isolated mild soiling and minimal edgewear).
A work edited by Emil Wyrobek. Fourth edition. Full subtitle: The latest handbook in the culinary arts with scientific explanations about vitamins, the caloric value of foods and their nutritiousness, about jarring, learning about foodstuffs and their storage.
In contents: How to know and how to store foodstuffs. Principles of rational nutrition. About the caloric value of foods. Recipes: Soups, additions to soups and broths, snacks, salads, pasties, pates and puddings, jellies and mayonnaise, omelets and other dishes made from eggs, toasts or chops of vegetables, sauces, beef, veal, mutton, pork, game and wild fowl, poultry, fish, vegetables, mushrooms, unsweetened flour, semolina and rice dishes, legumins, creams, jellies and ice creams, breads, cakes, fruit preserves, compotes, jams, juices, jams, beverages, vodkas and liqueurs, canned foods. Dining menus: breakfasts and dinners, lunches, Christmas Eve dinners, holy days, festive parties, cold buffet. Aesthetics of table setting. Modern kitchen: organization of work, kitchen equipment, hygiene. Housekeeping: laundry, bleaching, starching, cleaning, etc. Kitchen for infants and for the sick. Practical kitchen for children. Practical tips for maintaining a proper diet in various diseases.
