At the beginning of the 19th century, Josef Stolz compiled these typically Rhenish recipes and published a cookbook that includes everything from simple basic dishes to opulent main courses that one could dream of. Whether it's chestnut soup, rice casserole, or veal stew in turtle style: this collection of recipes offers traditional culinary art at its finest, which not only makes grandmothers' hearts beat faster. Josef Stolz (1777-1842) was one of the court chefs of the Grand Dukes of Baden and emphasized the international flair that his recipes were shaped by visits to Italy and France.