This is a complete revision of a classic culinary work, originally and still published in German. It guides the reader through the fourteen basic cooking methods including poaching, boiling and grilling. Tools, equipment, and methods are discussed and illustrated with many line drawings in the first part of the book. The second part contains numerous recipes which allow the reader to test the skills obtained in the first part. In addition, it contains many of the business aspects of running a kitchen such as layout and accounting. Two four-colour inserts illustrating many of the recipes and techniques are included in the text. This book should be of interest to chefs, cooks and restauranteurs, students.