When two such different talents as the director and head chef of the princely Wald- und Schlosshotel Friedrichsruhe, Lothar Eiermann, and the cabaret artist Gerhard Polt come together to exchange their culinary experiences and arrive at an interdisciplinary cultural study of food, it is certainly worth a book. Here, they each take up the fight against the looming culinary dullness in Germany in their own way. Eiermann presents for the first time the standout dishes of his establishment: poultry and whole fish prepared, as well as beef, pork, and lamb cooked on the bone, meaning in their natural state, and properly carved before serving. We owe the privilege of looking over his shoulder to the delightful photographs by Roland Bauer.