Sylt - the island of the beautiful and the wealthy - where one only eats oysters and drinks champagne? Far from it! For as diverse as the landscape and the towns of this popular holiday island are, so too are the delights from the kitchen and cellar. Günter Pump demonstrates that on Sylt, one can discover both traditional Frisian dishes and hearty, down-to-earth fare, as well as creative modern cuisine, in his new cookbook. He has looked into the pots of Sylter housewives and professional chefs to uncover the culinary treasures of Germany's largest North Sea island: Wenningstedt fish dumpling soup, Lister eel soup, Morsum mussel pot, salt marsh lamb with sugar snap peas, Kampen duck breast with mango sea buckthorn chutney, kale and sweet potatoes, pheasant in fine red wine sauce, Keitum summer salad, futjes, and Sylter tea cream. His 42 recipes invite you on a culinary journey across the entire island. It's delicious.