Colonel von Huhn invites to the table

When Colonel von Huhn invites you to the table, who wouldn't want to take a seat immediately and enjoy the most delicious dishes presented by his chef, Axel Hacke, that are listed on menus around the world? Feng Shui from the pig, baked overarching terms, or a collection of slices of roast beef and veal from the jelly of the Red Guilt – the choice is difficult. With "Colonel von Huhn invites you to the table," Axel Hacke explores the mysterious and hilariously comical transformation of the German language into dishes you've never heard of before. The language gourmet is thrilled and this audiobook is a perfect treat. A hotel restaurant in Dublin offers a dish called "Colonel von Huhn dramatically spreads out in a white wine cream, with penne pasta feathers and Parmesan cheese." This ensures both physical well-being and excellent entertainment. Do we eat German? Always.

Axel Hacke was born in 1956 in Braunschweig and now lives as a writer and journalist in Munich. From 1981 to 2000, he worked as a reporter and columnist for the Süddeutsche Zeitung, for which he still writes a widely read everyday column titled "The Best from Around the World." His journalistic work has received numerous awards: Joseph Roth Prize (1987), Egon Erwin Kisch Prize (1987 and 1990), and Theodor Wolff Prize (1990). Hacke's books have been translated into many languages.