There are several cookbooks by top chefs from Hamburg, and traditional recipe collections featuring both genuine and supposed classics of Hamburg cuisine are also plentiful. However, Hamburg cuisine has much more to offer than just pears, beans, and bacon or Labskaus, and it showcases qualities beyond the use of opulent ingredients and heavy sauces. Chef Thomas Sampl has discovered this through years of studying old, sometimes handwritten cookbooks from Hamburg and the northern German region. "Hamburg Cuisine" encapsulates the essence of this exploration and presents a selection of sixty dishes from the regional cuisine of Hamburg in a simple yet refined manner. The book also takes into account changing dietary habits, including vegetarian options, and adapts the old recipes to modern cooking techniques. A special emphasis is placed on the cookbook's puristic approach.