The evening before preparation, strip 500 grams of beans from the string and wash them several times. This is the first step in preparing the East Frisian traditional dish Updrögt Bohnen. But who still hangs beans to dry over the stove these days? The bean strings have long since disappeared from most kitchens in the region. Nevertheless, this hearty stew is still relevant and always delicious. East Frisian cuisine - modern cooking. Together with Karin Kramer, the editorial team of the Ostfriesland Magazine, and picture editor Martin Stromann, the Ostfriesland Verlag has released a new edition of its bestseller Ostfriesland kocht. The new standard work contains over a hundred dishes that belong to the land behind the dike and have their place in contemporary cuisine. And because culinary culture continues to evolve despite a strong sense of tradition, vegan and vegetarian dishes are also included.