Completely revised edition of the classic by Horst Scharfenberg, who presents here the original recipes from all regions of Germany, carefully researched from old cookbooks and handwritten notes of family traditions handed down. Each region has developed its own customs and specialties: whether Thuringian dumplings, Saxon sheet cake, Nuremberg grilled sausages, Obatzter, brown beer soup, Schmorgurke, Hoppel-Poppel, Schlesisches Himmelreich, Schmant with Glumse, goose black sour, Matjesfilet with green beans, peas with Snuten and Poten, Labskaus, pepper potthast, Döbbekoche, Lewwerknepp, Pfitzauf and Spätzle. From Schleswig-Holstein to Bavaria, from Saarland to Saxony-Anhalt, all typical dishes are presented, from appetizers to side dishes and main courses such as fish, poultry, meat and game, to baking recipes and beverages.