COMING SOON
Wann kommt das Salz ins Nudelwasser?
Die wichtigsten Küchenfragen ein für alle Mal geklärt - Expertenwissen kurz & knapp
176 pages
Mit Expertenwissen glänzen
Süddeutsche Zeitung Magazine
WANN KOMMT DAS SALZ INS NUDELWASSER / WHEN DO YOU SALT YOUR PASTA WATER? Your top cooking questions answered once and for all
approx. 40 images by Ryan Gillet
approx. 176 pages / 11,6 x 18,5 cm
Spring 2025
Rich in Expert Know-How
Is breakfast the most important meal of the day? Why are some people scared of eggs? Are fruit puree pouches a healthy snack? Does eating carbs in the evening make you fat? When it comes to food, there are some questions that we find ourselves asking time and time again, prompting hot debate among partners, friends, and colleagues. Wouldn’t it be great to know the answers once and for all?
For five years, Süddeutsche Zeitung Magazine has been on a mission to do just that with its column ‘Greetings from the Kitchen’. The column provides answers to everyday cooking questions, with the facts explained by people who really know what they’re talking about: ecotrophologists, cooks, experts from the German Hygiene Museum or the Wine Institute, and numerous other specialists. Why not add a dash of expertise to your time in the kitchen?
WANN KOMMT DAS SALZ INS NUDELWASSER / WHEN DO YOU SALT YOUR PASTA WATER? Your top cooking questions answered once and for all
approx. 40 images by Ryan Gillet
approx. 176 pages / 11,6 x 18,5 cm
Spring 2025
Rich in Expert Know-How
Is breakfast the most important meal of the day? Why are some people scared of eggs? Are fruit puree pouches a healthy snack? Does eating carbs in the evening make you fat? When it comes to food, there are some questions that we find ourselves asking time and time again, prompting hot debate among partners, friends, and colleagues. Wouldn’t it be great to know the answers once and for all?
For five years, Süddeutsche Zeitung Magazine has been on a mission to do just that with its column ‘Greetings from the Kitchen’. The column provides answers to everyday cooking questions, with the facts explained by people who really know what they’re talking about: ecotrophologists, cooks, experts from the German Hygiene Museum or the Wine Institute, and numerous other specialists. Why not add a dash of expertise to your time in the kitchen?