Boeken Kookboeken Dutch food and Cooking, engels
Engels kookboek voor de Nederlandse keuken. Grappig dat ze denken dat stroopwafels "cheesewaffles" zijn, ik heb ook nog nooit van Janhagel biscuits gehoord. Maar... Toch leuk dat ze aan ons denken in het buitenland.
The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables and a passion for all things sweet and spicy. This beautiful new book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.
Covering appetizers, soups, main dishes, desserts, and bread, cakes and cookies, the book then presents a selection of over 75 superb step-by-step recipes, from regional favourites and simple farmhouse fare to national classics and fashionable urban dishes.
Discover how the Dutch eat, from starting the day with a buttered slice of ontbijtkoek (breakfast cake) to using traditional combinations of ingredients - such as sauerkraut mash with smoked sausage or endives with meatballs. Also explore Dutch regional cooking, from the traditional Maastricht fare of Creamy Veal Stew with Prunes to a Mussel Soup from Zeeland.
Then join in the Dutch love-affair with all things sweet by indulging in a pudding called The Hague Bluff, treacle and cheese waffles known as Goudse Stroopwafels, or some Frisian Sugar Bread. For a spicy touch, try Janhagel biscuits, flavoured with cinnamon, aniseed and almonds.
With over 350 stunning specially commissioned photographs by leading photographer Debi Treloar, this book will provide all the inspiration you need to experience truly authentic Dutch cooking.
