Rüdiger prepares a real classic of German cuisine for us. Königsberger Klopse (German Meatballs) with potatoes
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is a journey

My films will take you across all continents, to unique people, their stories and always towards authentic homemade recipes. Prepared in pots, pans, woks or on a spit, cooked on fire, gas, induction or in lime juice. Somewhere in the world, but always at home.

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Rüdiger´s Königsberger Klopse (German Meatballs) with potatoes

The second episode of Germany takes us to the south of the country, to Freiburg, probably the most famous city in the Black Forest. Here we meet Rüdiger. He is 61 years old, works in the artistic direction of the City Theater of Freiburg and realized during his university studies that the culinary world is bigger than Miracoli and fish sticks.

This episode is a very personal one, as I got to know Rüdiger and his cooking skills over ten years ago through my work as an assistant director. Rüdiger and Dorothea have become close friends over the years, sharing the joy of cooking and eating with me.

In his Freiburg kitchen, Rüdiger prepares a real classic of German cuisine for us. Königsberger Klopse (German Meatballs) with potatoes is a dish, which is not regionally native, but is eaten throughout the country. The special thing about this dish is its elegance of taste. The spices and ingredients are finely balanced, the taste incredibly harmonious. Which ingredient gives Rüdiger’s version of the meatballs a very special elegance, you will learn in this episode.

Behind every homemade dish is hiding a human life and a unique story.

A veiled woman, after preparing 3 homemade dishes in her wok, sits behind her kitchen and looks into the camera
Queena behind her stall at the central market in Sibu, Malaysia, Borneo. Learn Queena's story and a mind-blowing curry recipe in the second Malaysia episode in December

Every day millions of delicious meals and unique recipes are prepared at home. Since we can’t be everywhere unfortunately, we probably pass by more closed doors to living spaces than open ones. But sometimes something wonderful happens, something very sensual. From these private worlds, tantalizing smells enter our noses through a small window slit or a door crack. Curious, we wonder what delicious food is being prepared there and who is preparing it. How many breakfasts, lunches or dinners have we participated in this way in our lives, namely in passing?

There is a very strong memory of a feeling from my childhood. On Saturday mornings, I would often lie in my parents‘ living room. I did nothing but lie there and feel embraced by two great things that were happening around me at the same time. The very soothing and monotonous sound of my father’s lawn mower humming from the backyard and the wonderful smells from my mother’s kitchen where she was preparing a home-cooked meal. Meals at my parents‘ house are still associated with this memory of my childhood Saturdays.

Preparing food and eating it together for me are a universal language. It can connect people not through words but through senses. And yet, behind each of the millions of dishes that are cooked every day behind mostly closed doors there is always one single person with an individual life story. I would like to tell about these people in my films. People who not only cook but with their story make a recipe and its preparation an unforgettable and personal experience. 

A woman holds homemade food in her left hand while opening a big blue door

I am happy about every door that not only lets seductive scents out through small slits but opens up completely to the story behind it.

Hi, my name is Bastian

With The Global Cookbook I want to tell fascinating stories about people and their country-specific recipes. My films and photos want to entertain, arouse curiosity and connect people and cultures, but most of all inspire you to cook. I look forward for your company on my journey.


A blue house in the countryside of Malaysia. What stories, people, homemade recipes and dishes might be waiting behind this door?


If you have any questions about The Global Cookbook or want to introduce me to a cooking person and their story, drop me a mail.
I look forward to your message.

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