Geschmacksbasis

Geschmacksbasis was a German recipe and cooking information publication that was published from 1906 to 1908. The title translates to "basis of taste" in English, which reflects the publication's focus on providing fundamentals of cooking and recipes for a wide range of dishes.

Geschmacksbasis was intended for home cooks and contained a large number of recipes, cooking techniques, and general advice on food preparation. The publication covered a variety of topics, including meal planning, menu construction, and the presentation of dishes. The recipes included within the publication were drawn from diverse culinary traditions, including German, French, and Italian cuisines.

One notable aspect of Geschmacksbasis is its inclusion of elaborate multi-course menus for special occasions. These menus, which catered to a bourgeoisie audience, provided readers with detailed instructions for preparing intricate dishes that would be suitable for formal events.

The publication also featured detailed descriptions of preparation techniques, composition of sauces, and planning of menus both on a daily and special occasions. Much of the content was likely written from a haute cuisine perspective, reflecting the culinary ambitions of the higher echelons of society.

As a cookery manual, Geschmacksbasis offered its readers advice on various aspects of eating, such as preserving freshness of food, storing ingredients, and managing one's larder. This tried to inform its readers on assorted cooking methods, including boiling, steaming, frying, and roasting.

Geschmacksbasis is now primarily of interest to historians of German cuisine or cooking in the early 20th century.