When Reinhard P. Gruber writes a cookbook, we can certainly expect a somewhat different book from this booming genre. Indeed, with his characteristic frankness, he lays out his thoughts on cooking, on kitchens and dishes, on their functions, and on what is truly important to him about food, in contrast to the elaborate TV cooking shows and international celebrity chefs. Naturally, this is not about Creole dishes with giant shrimp, nor will there be any baked scallops; instead, we are confronted with the delights of a fresh sausage roll (definitely store-bought, not homemade!), the smell of fresh rye bread, or the meals that grandmother served during the week, from apple dumplings to potato goulash. And of course, he provides the recipes for all these beloved dishes.