Wahabi Nouri, a German star chef with Moroccan roots, is the owner and head chef of his own restaurant Piment in Hamburg. Growing up in Germany, his cuisine is heavily influenced by his North African homeland. In his first cookbook, he has succeeded in bridging the gap between classic French haute cuisine and authentic oriental country cooking. His book features a recipe for lamb loin with stuffed artichoke and Pommes Maximes, alongside a tajine of Sot l'y Laisse, as well as an interpretation of veal curry sausage or a Tarte Tatin. In addition to numerous classic base recipes, there are also recipes for Moroccan elements such as preserved lemon, charmoula, or couscous. A particularly delightful aspect of this unique cookbook is the photography: Wahabi Nouri traveled to Morocco with photographer Klaus Arras to capture the mood and atmosphere of the country, its markets, and kitchens. Combined with the stunning food photography, it creates a portrait of Nouri's work that showcases the influences that shape him. The whole is supported by a layout that subtly contributes to making the delicious sensuality of Wahabi Nouri's cuisine palpable.