Hering's Dictionary of Classical and Modern Cookery and PracticalReference Manual for the Hotel, Restaurant and Catering

This book is a most workmanlike distillation of the literature of professional cookery into portable form. Herings dictionary was, when it appeared almost 70 years ago , a modest litle book of less than 1000 abbreviated recipes in repertory style. The original author was a chef the cuisine of Vienna's hotel metropole. Walter Bickel, too, is a former chef of the greatest distinction. They for many years brought unique knowledge of french cuisine, and the English, German, and french languages. This brought additional information about drinks, table service and also a 5 language vocabulary. Please look at photos at the preface and introduction and even table of contents for more info. Me being a chef myself from le cordon bleu this is the best book I have laid my hands on and I truly hate to let it go but need the income.