Hering's Dictionary of Classical and Modern Cookery

The book is bound in green hardcover with visible spine and cover titles. The binding appears sturdy, with no significant visible damage from the images. There is no dust jacket shown, and the overall condition seems well-maintained. Specific flaws or markings are not apparent, and the pages appear clean and intact.

Hering's Dictionary of Classical and Modern Cookery, edited and translated by Walter Bickel, is a comprehensive reference for culinary professionals. Published by Virtue & Company Limited in 1977, this 5th Revised English Edition serves as both a dictionary and practical manual for the hotel, restaurant, and catering trade. Originally authored by Richard Hering, the book includes brief recipes, professional knowledge concerning wine and cocktails, and menu and table service guidance. It features vocabulary in English, French, German, Italian, and Spanish, making it an invaluable resource for multilingual culinary environments. This edition is distinct for its focus on professional culinary practices, making it a sought-after reference for chefs and hospitality professionals. The hardcover binding ensures durability. Condition specifics are not detailed, but the book appears well-preserved from the images provided.