
Have you ever found yourself standing at a beach kiosk during your summer holiday, saying: ‘I’d like two scoops of that… er… that ice cream thing over there”? Congratulations, you’ve just used what is arguably the most important word in the German language.
When linguists analyse our written language to identify the most frequently used words, the usual suspects always top the list: der, die, das, und, in. That’s the theory. In practice, though – where the sun is shining and life unfolds by the lake, on a crowded footpath or in a beautifully situated mountain restaurant – things naturally look completely different. If we were to record our spoken German, the ‘hit list’ (not empirically validated, of course, but based on listening statistics) of our language would look something like this:
We German-speaking people are (yes) regarded worldwide as part of the nation of poets and thinkers, who have a separate, thirty-letter word ready for every detail. But in everyday life, between chips at the outdoor pool and balmy summer evenings, we are one thing above all: wonderfully pragmatic. (So) we don’t need complicated grammar to understand one another. A friendly “Yeah, well… you know, that thing, right?” is quite enough to explain the world.
With that in mind: enjoy the summer. And don’t forget the… what’s that thing called again… oh yes, your sunglasses…!
Baking is all about precision – and this is precisely where The Chemistry of Baking comes in. Nicola Lamb explains not only how to make something work, but above all why. Sound scientific knowledge meets the practical realities of baking, presented in an accessible way and free from kitchen myths. From flour, sugar, eggs and fat right through to common mistakes with ganache, sponge cake or custard: this book provides confidence through understanding.
Over 100 recipes, organised by time required, put theory into practice – from quick projects to ambitious classics. A book that takes away the fear of failure and makes baking understandable as a craft that can be learnt. Essential reading for anyone who wants to know exactly what really happens in the oven.
INFO
The Chemistry of Baking
Author: Nicola Lamb
Publisher: Edition Michael Fischer / EMF Verlag
Length: 352 pages
ISBN: 978-3-7459-2936-2
Price: €35.00 (DE), €36.00 (AT)
Publication date: September 2025
The best way to discover Rome is through its food. A Guest in Rome is less a traditional cookbook than a culinary stroll through the city – guided by Stefan Maiwald and brought to life visually by Andrea Di Lorenzo. Between antipasti and dolci, Roman cuisine unfolds as a living culture: authentic, unpretentious and deeply rooted.
Alongside iconic recipes such as cacio e pepe, carciofi alla romana and saltimbocca, the book opens doors to hidden trattorias, markets and cafés that lie far off the beaten track. Anecdotes, historical context and precise insider tips make it clear why food in Rome is always about identity too. A book that combines travel and cuisine – and inspires you to experience Rome with all your senses, whether you’re there or at home.
INFO
A Guest in Rome
Author: Stefan Maiwald
Photography: Andrea Di Lorenzo
Publisher: Callwey
Length: 224 pages
ISBN: 978-3-7667-2822-7
Price: €45.00
Publication date: September 2025
Buckwheat, affectionately known as ‘Hadn’ in Southern Carinthia, is one of those products that quietly disappeared – and is now making a natural comeback. HADN – The Buckwheat Cookbook is dedicated to this almost forgotten powerhouse grain with remarkable dedication: rooted in culinary, cultural and regional traditions.
Together with the Klopeiner See – South Carinthia – Lavant Valley tourism region, food expert and editor cookingCatrin (Catrin Ferrari-Brunnenfeld) embarks on a journey to the roots of Carinthian ‘Hadn’. The book combines over 55 creative sweet and savoury recipes with in-depth background knowledge – from cultivation and history to its modern-day significance as a gluten-free, nutrient-rich superfood. Buckwheat is not only presented as flour, but also as semolina or rice: given a modern twist, suitable for everyday use and surprisingly versatile.
INFO
HADN – The Buckwheat Cookbook
Authors: Catrin Ferrari-Brunnenfeld (cookingCatrin)
Publisher: Klopeiner See Tourism Region – Southern Carinthia – Lavant Valley / KSL Tourismus Marketing GmbH
Length: 180 pages
ISBN: 978-3-200-09933-3
Price: €24.90
Publication date: September 2025
Have you ever found yourself standing at a beach kiosk during your summer holiday, saying: ‘I’d like two scoops of that… er… that ice cream thing over there”? Congratulations, you’ve just used what is arguably the most important word in the German language.