Johannes Kolz presents, in his unmistakable style, favorite recipes from amateur bakers and professionals. As you flip through the inspiring descriptions, you can already sense the wonderful aroma of the baked goods being described. It has been a long time since cookies and stollen were only known during the Advent season. And when the cherries, plums, or strawberries were ripe, the corresponding cake would be on the table by Sunday afternoon at the latest. Cheesecake, crumb cake, and marble cake were available all year round. Thanks to globalization and modern preservation techniques, almost all cakes are now available at practically any time. Whether the plum cake will really turn out as good as Grandma Kättche's or if the nut corners can hold a candle to those that Guildo Horn's mom makes so well? The recipes in the book will provide excellent assistance for that.