On our kitchen shelf, in a prominent place, sits the “Great Illustrated Edition for the Civil and Fine Cuisine” of the Kiehnle Cookbook. First published in 1912 by Hermine Kiehnle, the head of a Swabian cooking school, it has now been published over a million times in various revisions, and is still sold today. Our 1927 edition conveys the collected kitchen wisdom of the time through “2085 tested recipes”. In addition to recipes for every conceivable dish, it suggests weekly menus and festive meals and gives advice for meatless cooking and sick meals. It even explains in detail how to keep the kitchen clean.