From the Baltic coast to the Alps to the Lower Rhine, this book explores typical dishes from every region of Germany. Chancellor Kohl has written introductions to the various culinary regions from his own personal viewpoint. The Michelin star-winning chef Alfons Schuhbeck also worked extensively with Hannelore Kohl on this book.These traditional local recipes, some of which have been handed down over many generations, are illustrated with full-color photographs and complemented by useful cooking tips. A few recipes from the chapter called "On the Waterfront" demonstrate the kind of homestyle German cooking throughout the book -- Pan Fried Sole with Bacon, Leg of Lamb with Rosemary, and Red Berry Compote.