[1] On its publication, the book received a positive review in the Luxemburger Wort which commented that it was a "treasure trove of really interesting, useful recipes".

It also presents recipes for the national dishes of Luxembourg such as Träipen, Gehäk, Kuddelfleck, Judd mat Gaardebounen and Sterzein.

[2] Thull, who had studied cookery at the École Le Cordon Bleu in Paris, taught at a housemaids school in Esch-sur-Alzette.

[3] In 1937, she published her first book, Ratgeber für die Luxemburger Hausfrau beim Konservieren der Nahrungsmittel (Guide for the Luxembourg Housewife on Preserving Foodstuffs), Luxembourg's first-ever cookbook.

Carlo Sauber, who has updated the cookbook in 2011 for modern users,[5] explained that little is known about Ketty Thull, except that her students remember her as being very strict.