In 90 short and concise chapters, Trettl undertakes a tour de force through the world of cuisine and television. As in his bestseller "Served", he does not mince his words and is not embarrassed by any pointed opinion. And at the end he asks the question, for which he even dropped his pants on the cover: What is it all the excitement when the best dishes in the world end up where Trettl sits the next day: in the toilet.
 

Follow-up: The cook who only found true happiness without stars and toques

About the sense and nonsense of culinary excellence. About the value of food and the absurdities of culinary etiquette. About children and dogs in the restaurant and TV chefs who can't cook (hello Tim Mälzer: You are not meant for once). About the most important cookbooks in the world, the perfect risotto and the art of reading a menu properly. About the nonsense that Gault Millau taps and why Trettl himself cooks better today than ever before.