Warmer Lattch, Ribbelkuche, and Woihinkelche. The land of Ebbelwoi has much more to offer culinarily than just the famous "Grie Sooss" and the top wines from the Rheingau. From the Odenwald to Kassel, from Frankfurt to Fulda, and from the Rheingau to the Wetterau, the author and photographer have explored traditional recipes in Hessian families. As diverse as the landscape, so varied is the cuisine of Hesse. The best recipes, in both German and English, are compiled in this book so that even Hessians in exile, guests from abroad, and lovers of Hessian cuisine can recreate their favorite dishes anywhere in the world.