Chefs

  • Historical
    • King of Chefs, about Antonin Carême, part 1
    • Chef of Kings, about Antonin Carême, part 2
    • Over 500 recipes from 1790 are included in Het Receptenboek van mevrouw Marselis. We prepared her mushrooms in cream.
    • Following recipes written by Carolus Battus and published in 1593, we prepared stuffed eggs and chicken in almond sauce.
    • In 1920 Mrs. Wannée published her cookbook, one that became a standard for Dutch cooking. The older editions were criticized because of the very limited use of spices and herbs plus the long cooking times for vegetables. We prepared a dish from the 14th edition and strongly suggest you don’t!
    • More historical recipes in the Historisch Kookboek Vega written by Manon Henzen. We noticed a recipe for chervil (pan-) cakes, based on one of the recipes of Marie Michon and Thérèse Elisabeth de Milly, mother and daughter. They wrote down their recipes between 1785 and 1855.
    • Peter Rose at the University of Amsterdam on the influence of Dutch Colonists on food and cooking in the USA
    • History on our plate is about the influence of the Dutch settlers on today’s American food and drink. An excellent book written by Peter G. Rose with some very interesting recipes, including a Mushroom Quiche without a Crust
    • Luilekkerland is about 400 years of cooking and drinking in The Netherlands. We prepare a recipe from 16th century medical doctor Carolus Battus.
  • Chefs
    • The 2022 Johannes van Dam prize was awarded to Jeroen Meus
    • In the Kitchen with Alain Passard. An excellent graphic cookery book showing Chef Passard, his kitchen and his staff in a unique, humorous way.
    • Absolutely Jean Beddington! A cookery book with beautiful dishes and a number of recipes for great ‘daily’ food, such as fish cakes with a beetroot and ginger chutney.
    • Hilaire Walden has written a number of excellent cookbooks, covering various kitchens. Best known are her books on traditional English food and cookies. We love her book about the French provincial kitchen and the one about the Loire
    • Chez Panisse is the name of Chef and Activist Alice Waters‘ restaurant in the San Fransisco Bay Area. It’s also the name of her menu cookbook. We made her eggplant soup.
    • In 2010 James Tanner published Takes 5: Delicious Dishes Using Just 5 Ingredients with over 90 recipes, ranging from Roasted Red Bell Peppers with Anchovies to Scones. Short shopping lists, easy recipes and tasty results: what more can you ask for!
    • The Cuisine Minceur, the slimming kitchen, was created by French chef Michel Guérard. One of his recipes is the modern version of the rich Sauce Vierge. This version is often called Antiboise. It’s perfect with fish.
    • Ginette Mathiot is well know for het classic cookbook I know How to Cook. She includes an helpful overview of spices, herbs, aromatic vegetables, a glossary and of course many recipes, all written with the goal to share and transfer knowledge.
    • A classic about Italy, its regions and traditional food was written by Claudia Roden. The Food of Italy is the result of a year of research in Italian cities and villages. Based on articles published in the Sunday Times.
    • In Memoriam Antonio Carluccio
    • A dish to remember: Antonio Carluccio’s Oysters with Zabaglione and White Truffle
  • Mushrooms
    • Earthly Delights, the Mushroom Book was written by Michael McLaughlin and is an excellent introduction to the culinary world of mushrooms.
    • In The Quiet Hunt we talk about Antonio Carluccio‘s The Complete Mushroom book. An excellent and authorative book on mushroom foraging, storing and preparing.
    • The Mushroom Feast was written by Jane Grigson. Be inspired by one of Britain’s finest writers on recipes and food.
  • Nice
    • In La Cuisine Niçoise, mes 106 recettes, you will find recipes from chef and restaurant owner Hélène Barale. For many years she ran a typical Niçoise restaurant. Thanks to her daughter Paule we can now all enjoy her delicious food. Merde de Can, Pissaladière, socca and many other Niçoise treats.
    • Hélène Barale does not use Parmesan Cheese or Pecorino. She used Vacherin de Fribourg, which is a complex, floral, creamy and aromatic cheese from Switzerland. We tasted it and made one of her recipes. Highly recommended.
    • Close to the city of Nice you will find a small wine region called Bellet. We visited the Château de Bellet and had the pleasure of tasting various wines. We bought a bottle of their red wine and enjoyed it with lamb chops (thyme, garlic).
    • La Cuisinière Provençale is a comprehensive cookbook (in French). It was first published in 1897 and was written by Jean-Baptiste Reboul. It includes 1119 recipes for an enormous variety of dishes ranging from soups to stews, desert and preserves.
  • Various
    • When we’re not sure how to do something, we open our copy of Le Cordon Bleu Complete Cooking Techniques. It describes over 700 cooking techniques and has more than 2,000 pictures to help you understand the technique. The book includes 200+ recipes, an overview of kitchen aids and utensils plus detailed information about meat, fish, fruit, vegetables, game, nuts etcetera.