Kochen und Backen nach Grundrezepten

This book is the result of many years of practical school work and is intended as a guide for young girls and women (and now also men) who want to familiarise themselves with this area. Above all, it focuses on simple, modern bourgeois cooking. It has been shown that you can only become skilled in cooking, baking and preserving if you recognise the laws that apply to the composition of ingredients and the preparation of food and follow the resulting rules. Most cooking and baking recipes can be categorised into a specific group. This results in basic quantities and basic recipes. These can be altered by seasoning, filling or moulding them in different ways, and also by using appropriate substitutes. This independent embellishment, modification or derivation awakens the joy of cooking and baking and also allows the imagination and mind to come into their own. Working according to basic recipes seems to lead to a certain uniformity. In reality, however, the reliable basis of the basic recipes provides everyone with the means to independently adapt and transform the dishes.