This cooking and reading book contains over 200 recipes from the Swabian-Alemannic regional cuisine for you to cook and try out. Additionally, the author, who has had a gluten intolerance for several years, provides gluten-free variations for all recipes. Alongside modern recipes, you can also find a variety of historical recipes in their original form and in translation. As a reading book, it offers interesting insights into the history and spread of Spätzle, Knöpfle, Maultaschen, and more, as well as practical tips for the kitchen.