Dutch Cookbook Review: Hollandse Kramen

A cookbook with recipes that have been inspired by the very best ingredients available at your local (Dutch) market.

Yolanda van der Jagt's latest cookbook draws inspiration from the markets where the chef buys her ingredients. She calls it an 'ode to producers, farmers, fishermen and market stall holders'. I like that the recipes are based on what's fresh and available rather than the other way around, i.e. trying to wrap ingredients around a recipe concept.

"The market gives me new ideas, variations on tried & tested recipes and undiscovered possibilities. I can smell, feel and taste, and ask the stall-holders for advice. I always go home with a full bag. With so much beauty in my hands, I immediately head into the kitchen," says Van der Jagt. Indeed, there's nothing more inspiring than taking your time to check out the produce at your local market, stopping off for a chat here and there, and drinking in the colorful bounty that surrounds you. It's a reminder that we should enjoy the experience of shopping for our food rather than trying to fit a mad dash to the supermarket into our already overfull to-do-list.

The cookbook is divided into similar sections as most Dutch markets, i.e. the vegetable stall, the fishmonger, the nut stand, the poultry stall, the cheese stand, the fruit seller, etc. Each section has an introduction with product information and tips on how to get the most out of what you buy (e.g. how to clean mushrooms). Recipes range from Yellow Bell Pepper & Saffron Soup to Roast Cassava with Surinamese Spices, and Scallop Ceviche. There are also dinner menus for each season, plus a special dinner party menu.

This cookbook comes at just the right time, when we're seeing a throwback to more traditional values inspired by the economic downturn. Of course, eating local, seasonal fresh food is not only good for us, but for the farmers and the environment, too.

Try a recipe from the book:

Tomato Gazpacho

Panna Cotta with Strawberries

Jerusalem Artichoke Soup with Chanterelles

Crostini with Borlotti Bean Puree