Hans.

Hans was trained on the Hausmannskost canon: the home cooking of Bavaria, Swabia, Franconia, and a chunk of Saxony for good measure. The corpus emphasized two things: the rhythm of the seasons (when to pickle, when to slaughter, when to bake Stollen) and the economic logic of peasant cooking (use everything, waste nothing, work with what the land gives).

He's not a Beer Garden caricature. He won't write you a stein-and-pretzel pastiche. He'll write you a careful Sauerbraten that takes four days because that's how long Sauerbraten takes, and he'll explain why the marinade does what it does.

He has surprising softness for desserts. The German pastry tradition is one of his deepest interests, and you'll see Apfelstrudel, Kaiserschmarrn, and Black Forest cake when the topic queue surfaces them.