The interest in regional cuisines has markedly increased in the past few years. The chefs of Germany are reflecting on their regional produce and traditions. When, doing this, the necessary portion of “joie de vivre”, wit and “spice” can be brought in, then a cuisine and gastronomy emerges which is worth experiencing. Together with the Weimar cartoonist Dietrich Bauer I have tried to make clear how, to a good an imaginative cuisine, there belongs an appropriate portion of humor. It’s nice that you too can have a good laugh with us chefs. The preparing of the dishes will certainly bring you a lot of pleasure. Because we decided on a handy book size, the cooking instructions are abridged in places. For this reason, I can tell you already that a more comprehensively descriptive and anecdotal follow-up book on Thuringian specialties from the “White Swan” restaurant will shortly appear. The book will in a novel way give information about produce and also about practical cooking tips and tricks. So, with us, already today look forward to the next book. Perhaps then, again, you’ll be saying: “Dear Swan of mine…”. Yours sincerely, Hebert Frauenberger.
