About this product

From Zeeland bolus to polder crayfish soup and from celeriac steak to hachee: in De bijbel van de Nederlandse cuisine journalist, writer and cookery book author Janneke Vreugdenhil takes you on a culinary journey through the Netherlands. In addition to the ultimate recipe for kale stews with everything dr'on and dr'an, the book includes a stopover in Oisterwijk for Robèrt's sausage rolls and a well-deserved break in Amsterdam for a filled cake from Holtkamp.

Execution: Hardcover