Hering's Dictionary Of Classical And Modern Cookery, 13th Edition

I have long admired Hering's Dictionary of Classical and Modern Cookery as a most workmanlike distillation of the literature of professional cookery into portable form. "Gastronomy is the reasoned comprehension of everything connected with the nourishment of man", wrote Brillat-Savarin. It is this Dictionary's distinction that so much of what the professional chef and restaurateur needs to know of such a vast subject can be found within its pages.

But not only have I admired the Dictionary, but for many years have known and respected Walter Bickel, its editor, a true scholar-chef, who has not merely preserved the best of Hering's work on classical recipes but has kept the dictionary up to date as an equally authentic guide to modern practise.

Richard Hering's Dictionary was, when it appeared almost seventy years ago, a modest little book of less than 1000 abbreviated recipes in repertory style. Its author could hardly have realised that his lexicon was destined to endure for edition to edition into the now substantial repertory of over 16 000 professional recipe summaries and itself to achieve the status of a culinary classic. Much of this reputation is due to the solid work in post-war years of its distinguished editor, Mr. Walter Bickel, himself the author of many books and articles on gastronomical themes, has skilfully kept up to date and improved this famous dictionary.

The original author, Richard Hering, was chef the cuisine of Vienna's Hotel Metropole. Walter Bickel, too, is a former chef of the greatest distinction. Following a long experience in London from apprenticeship at the old Restaurant Frascati, he held appointments both in England's provinces as well as further experience in its capital, at the Trocadero and Claridges. He was for 4 years chef at the German Embassy in Paris and was directeur de cuisine of the German Pavillon during the World Exhibition, 1937. One-time chef at the court of Roumania, he was also catering director of Ashinger and Kempinski which before the war was the largest catering concern on the continent.

To his task of editing Hering's Dictionary, therefore, Walter Bickel has for many years brought an unique knowledge of French cuisine and the English, German and French languages. However, his width of interest has brought additional features to the Dictionary's repertory including professional information about drinks, table service and also a 5 language vocabulary. Just as importantly, Walter Bickel, has brought to his task scholarly interest, an orderly mind and a deep knowledge of and respect for culinary tradition, history and literature. The result is that this new edition of Hering's Dictionary of Classical and Modern Cookery remains an unique guide to gastronomy both tradition and modern. It is destined to renew the success it has for so long richly deserved.

This is no cookery book In the usual sense of the word but a most comprehensive gastronomic encyclopedia and reference work for employers and employees in the catering trade. For the chef who knows the fundamental basics of cookery, this "chefs reminder" will certainly prove to be a most valuable help, and for hoteliers, restaurateurs and the waiting personel a reliable guide through all the classical, modern, International and regional dishes occurring in finer Hotel and Restaurant kitchens. All readers will derive lasting benefits from the articles on service, wine and professional knowledge, menu-making, carving and the glossary of kitchen terms and expressions.

The curtailed recipes in this book cover everything in cookery and are based on the original recipes of master chefs from all over the world. Wherever there has been a doubt about the authencity of a dish or where two or more versions differ, all versions are given, obsolete 'recipes have been discarded.