Holländisch kochen: Gerichte und ihre Geschichte

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.