The "Tiroler Küche" by Maria Drewes has been regarded as a canon of Tyrolean culinary art for over 30 years. With a focus on local produce, seasonality, and regionality, it is an indispensable reference work for both simple and discerning palates. Maria Drewes provides proof that true delicacies can be created with just a few staple ingredients. Her cuisine preserves the typical North Tyrolean culinary traditions while also embracing influences from outside. Much of Austrian and Tyrolean cuisine has its roots in the countries of the old monarchy: from Bohemia, Moravia, the Czech Republic, and Hungary.