Die kalte Küche

The hardcover book is in fair condition with a worn dust jacket that has noticeable tears and edge wear. The binding remains intact, and the pages are clean with minor age-related toning. Despite the jacket's condition, the book's interior is well-preserved, maintaining its utility as a practical culinary guide.

"Die kalte Küche" by Carl Friebel, published by C. Bertelsmann Verlag in Gütersloh in 1950, is a practical handbook focusing on the preparation and presentation of cold dishes. This third, revised edition offers a comprehensive guide to deboning and preparing meats, game, and poultry with 268 detailed illustrations and 16 color plates. Carl Friebel, a longstanding editor of the journal "Die Küche," brings his expertise to this culinary reference. This edition is particularly valuable for its detailed visual aids and practical advice, making it a unique find for culinary enthusiasts and historians alike. The book is in hardcover format with a dust jacket that shows signs of wear, including tears and edge damage, reflecting its historical use.