Ursula Heinzelmann

At the edge of the sky, in Bartholomä, a climatic health resort on the Ostalb, lies a 250-year-old farm: the realm of »Barn Cook« Renate Lieb, who runs a microcosm alongside her husband Günther Saiger. With good food and drink – that goes without saying.

But how she does this does not go without saying. She creates Swabian cuisine in a caring and...

Where does good cheese come from? Ursula Heinzelmann, Germany’s best-known cheese expert, undertakes a journey around the world. She travels from Brandenburg County to the Allgäu region, over the Alps to Italy and further to Anatolia, Ireland, Norway, California and Vietnam. She makes her way to those people who pursue the old art of cheese-making. In Anatolia she learns about cheese...

There is a restaurant in the Alte Schönhauser Straße 46 in Berlin-Mitte that became an international place of pilgrimage many years ago: Monsieur Vuong’s restaurant.

His image hangs on the brightly orange coloured wall and today his son Dat manages the establishment that sees long lines in front of it on a regular basis. Not to anyone’s surprise, as the food is delicious and...