[1] She studied culinary cuisine at the Higher School of Agriculture in Vienna for two years.

[3][4] The book was reprinted in 1991 retitled Practical Cuisine,[3][5] and again in 2019 with a foreword by Marianna Dushar.

[6] It contained recipes focused on traditional dishes made from local ingredients.

[6] In 1937, Franko published her second book National Cuisine focused on the nutritional aspects of cooking.

[2] In her book, Franko to encouraged housewives to demand food quality inspections from local authorities.