Herring Lexicon of the Kitchen
Hering's Dictionary of Cuisine is one of the standard works of the cooking literature . The reference work briefly describes recipes from classic and modern cuisine, ingredients and drinks, important technical terms, etc. a. It is aimed primarily at professional cooks, but ambitious amateurs also use the work.
The first edition was produced in 1907 by Richard Hering , the then kitchen director of the Vienna Hotel Metropol , with the assistance of JM Heitz. This kitchen lexicon had almost 1000 keywords. From 1952 to 1976 the lexicon was looked after by Walter Bickel . By 2012 there were a total of 25 editions and meanwhile over 32,000 keywords. The dictionary of the kitchen has been translated into English , French , Italian and Japanese .
According to today's publisher, the estimated total print run is more than 400,000 copies.
In 2016 Nikol Verlag published a cheaper edition of the 25th edition
literature
- Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg , Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 (first edition: 1907).
See also
Individual evidence
- ↑ Link to the 25th edition in the German National Library
- ^ Hering, Richard im VIAF , accessed on November 9, 2017
- ↑ Link to the Nikol edition in the German National Library