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Cookbook Holländisch kochen: Gerichte und...
Cookbook

Holländisch kochen: Gerichte und ihre Geschichte

Erik Winkelmann, Christine Moser
Publisher: Verlag Die Werkstatt GmbH
Edition: 2011
6
Recipes
6
Recipe reviews
3.5
Avg recipe rating
0.0
Avg book rating

This 2011 German-language cookbook by Erik Winkelmann and Christine Moser explores Dutch cuisine through recipes paired with historical context. Six recipes from the book are indexed on Cookbooker, with an average member rating of 3.5 out of 5 based on 6 reviews. The most frequently reviewed recipes include Snoekbaars met aardappel-zeekraal-puree, Bloedworst met kweepeer, and Aspergeroomsoep.

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Popular Recipes

Show All (6)
  1. Poffertjes
    ⭐ 4.0 · 1 review · Page 198
  2. Zander with Potato and Glasswort Mash / Snoekbaars met aardappel-zeekraal-puree
    ⭐ 4.0 · 1 review · Page 78
  3. Zoervleisj / Sauerbraten
    ⭐ 4.0 · 1 review · Page 103
  4. Black Pudding with Quinces / Bloedworst met kweepeer
    ⭐ 3.0 · 1 review · Page 84
  5. Cream of Asparagus / Aspergeroomsoep
    ⭐ 3.0 · 1 review · Page 60
  6. Drie in de pan
    ⭐ 3.0 · 1 review · Page 192

Recent Recipe Reviews

Drie in de pan
friederike
3/5
9 years ago
Too salty for our taste, but otherwise good. We'll try half a tsp of salt next time. Also, they definitely need more raisins, I'd double the... Read review
0 helpful
Poffertjes
friederike
4/5
11 years ago
A lot better than the poffertjes we made last year. The main differences are that this recipe features yeast, more buckwheat, and less norma... Read review
0 helpful