The Sensible Cook: Dutch Foodways in the Old and the New World
Peter G. Rose
Syracuse University Press, Apr 1, 1998 - Cooking - 168 pages
A volume of 25 translated and adapted recipes from Dutch cooks. The recipes inlude beef with ginger, pear tart and various fried cake so beloved by the Dutch. The introduction charts the culinary customs from the Old World to New, providing a portrait of homespun life.
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Apples Artichokes bake Beef bowl bread broth Butter cabbage cakes Cherries Chervil chicken Cinnamon clean Cloves colony cookbook cookies Courtesy Cream crushed Rusk crust cups flour Currants dish Donck dough Dutch earthenware eaten Egg yolks Endive fire foodways Ginger grated half pond Head Lettuce heat herbs Hutspot Jan Steen juice koek Lemon let it boil let it cook let it stew lettuce Mace mash meal meat Meatballs melted Butter Mutton Mutton-broth Netherland Nutmeg olie-koecken Oliebollen Onion oven pancakes Parsley pastry peel Pepper piece of Butter Pierre van Cortlandt pint porridge pounds quarter pond Quinces recipe Rhenish wine roast Rosewater salad Salt sauce Sensible Cook served sieve slices soak speculaas spices spoon sprinkle stew stir Sugar sweet Milk Syrup tablespoons taert Take taste teaspoon thick Veal vegetables Verjuice Verstandige Kock Vinegar waffles warm Wheat-flour White-bread yeast