
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…!
This book is not a promise, but an invitation. Einfach Bau shows how the philosophy behind three-star cuisine can be applied to your own everyday life – not through simplification, but through understanding. For the first time, Sarah and Christian Bau open the door to their culinary world together, offering a glimpse into a kitchen that has been setting standards for two decades: precise, disciplined, yet open to curiosity and further development.
What immediately stands out is that the recipes are clearly structured, logically organised and underpinned by a didactic approach that takes ambitious home cooks seriously. Whether it’s miso aubergine with peanuts, prawns with sesame broccolini and pak choi, or an apple tart with Japanese rum – every dish reflects the interplay between the classical French school and the Japanese-inspired flavours for which Christian Bau is internationally acclaimed. At the same time, Sarah Bau’s distinctive voice is clearly evident: precise, modern, with a keen sense of balance and texture.
INFO
Einfach Bau – Michelin-starred cuisine for the home
Authors: Sarah Bau, Christian Bau
Photography: Markus Bassler (The Food Eye)
Publisher: DK Verlag
Length: 272 pages
ISBN: 978-3-8310-5081-9
Price: €36.00
Publication date: October 2025
UNITI expo 2026 in Stuttgart has impressively reaffirmed its role as Europe’s leading trade fair for the petrol station and car wash sectors. With 604 exhibitors from 43 countries, more than 20,500 visitors from 114 countries and, for the first time, 45,000 square metres of exhibition space, the sixth edition was a record-breaking event. The next UNITI expo will take place from 16 to 18 May 2028 at Messe Stuttgart.
Francesco Martucci of I Masanielli in Caserta was named The Best Pizza Chef 2026 at The Best Pizza Awards 2026 in Milan. For the second year running. But the award tells more than just the story of a winner: it shows just how global, creative and sophisticated pizza has become today. From Naples to Milan, New York, Tokyo, Las Vegas and Antwerp, pizza is being reimagined: at the intersection of craftsmanship, identity, dough culture and the culinary future.
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.