Professional German-language kitchen textbook that was used at Swiss hotel schools and vocational schools.

Contents:

* Cooking techniques and kitchen practice
* Food and goods knowledge
* Knowledge of fish, meat, and vegetables
* Sauces and soups
* Kitchen organisation
* Menu and costing basics
* Numerous professional recipes

The book is complete and easy to read. It shows age- and use-related signs of wear on the cover and at the corners, while the inner pages are in good condition.