Kookboeken

Kookboeken die wij aanraden

In de podcast bespreken wij regelmatig kookboeken of recepten die wij maken. Op deze pagina staan de belangrijkste kookboeken op een rij. Klik op de link om het kookboek zelf te bestellen.

Momofuku

Aflevering 12: Stoombroodje Buikspek | From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is ‘Bad pseudo-fusion cuisine’. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang’s Momofuku is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart…the inimitable David Chang will be over in the UK to promote the book on publication. Koop dit boek >>

 

Borreltijd

Aflevering 11: Kerstmenu | Zit de vijf al in de klok? Borrelen is een manier om hoogtepunten te vieren, verdriet te verdrinken of gewoon gezellig tijd met elkaar door te brengen. Voor wie genoeg heeft van het ouderwetse blokje kaas of plakje worst bij de borrel bedacht Susan Aretz 70 next level borrelhapjes, waarmee je verrassende, culinaire borrelplanken met thema’s als Nordic of High wine kunt samenstellen. Er zijn inspirerende vlees-, vis- en vega(n) gerechtjes, zoals Poke bowl cups, Watermeloenbites en Mini-köfte, en suggesties voor bier, wijn en cocktails met bijzondere Nederlandse spirits. En na een goed gevulde borrelplank hoef je voor het avondeten de keuken niet meer in. Kortom: vanaf nu is het áltijd borreltijd!

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I love Curry

Aflevering 10: Kip Tikki Masala | In India, a curry is any dish whose sauce is flavoured with a harmonious blend of spices. In this deliciously spicy book, Anjum Anand, recently voted Personality of the Year at the British Curry Awards, presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many original creations – in all, 50 great curries and 25 accompanying dishes. As with all Anjum’s recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are hot, some are mild, although all can be adjusted to taste. Some are simple one-pot curries while others recreate the multilayered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas. This will be the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts. Koop dit boek >>

 

The Gaijin Cookbook

Aflevering 10: Kip Tikki Malasa | Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.

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Nederland Kookboek

Aflevering 9: Rotterdam | Wist je dat je bordje avondeten misschien wel 30.000 kilometer heeft afgelegd? En andersom: wist je dat vaak meer dan 80 procent van onze groente, fruit, vis, vlees en kaas naar het buitenland gaat? Nee, Laura de Grave wist dat ook niet toen zij haar research begon voor het Nederland Kookboek, als opvolger van haar succesvolle Amsterdam Kookboek. Tijdens haar reis op een elektrische motor naar alle provincies kreeg zij gaandeweg een missie: laten we meer lokaal eten, niet alleen omdat het duurzamer en natuurlijker is, maar vooral omdat het zo lekker is. Laura’s mond viel vaak wagenwijd open van de verrassende producten die in Nederland te vinden zijn. En van de smaakvolle gerechten die lokale chefs ermee maken, zowel traditionele als vernieuwende. Onze Nederlandse keuken blijkt veel gevarieerder en dynamischer dan we denken.

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The Sourdough School

Aflevering 6: Zuurdesembrood | ‘Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.’ – Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Lucky Peach Presents 101 Easy Asian Recipes

Aflevering 4: Pizza | “Delicious, straightforward recipes … fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated Press

Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You’ll never have a reason to order take-out again.

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Wahaca – Mexican Food at Home

Aflevering 3: Mexicaans | ‘Thomasina Miers is bringing a large slice of genuine Mexico to the mainstream.’ The Independent Eat your way around the markets of Mexico with this collection of over 130 mind-blowing recipes from Thomasina Miers, co-founder of the award-winning Wahaca restaurants. Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca – Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you’ll want to eat and share.

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Batch Cocktails

Aflevering 3: Mexicaans | Make-Ahead Pitcher Drinks for Every Occasion
As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests–but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don’t have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile–herbal, boozy, bitter, fruity and tart, and so on–to make choosing and whipping up a perfect pitcher of cocktails a total breeze.

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Ramen

Aflevering 1: Ramen | Ramen, de lichtvoetige Japanse maaltijdsoepen met noedels, zijn immens populair: de ramenbars schieten als paddenstoelen uit de grond. Logisch: de licht verteerbare en vele variaties in ramen zijn overheerlijk en gezond. Maak zelf ramen en begin bij de basis: leer de diverse bouillons maken zoals dashibouillon. Kies voor de typische smaakmakers, bijvoorbeeld sichuan-chilipasta of bonitozout en gebruik de mooiste ingrediënten voor de toppings. Maak ramen met vlees of vis, en kies eens voor een vegetarische variant.

Varieer eindeloos en maak pittige miso ramen, kimchi ramen, ramen met wontons of ramen met tofu en paddenstoelen. Maak zelf de diverse noedels als udon- en sobanoedels. Met als toegift populaire kleine Japanse gerechten als gyoza en tempura.

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Japanese soul cooking

Aflevering 1: Ramen | A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan’s long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining.

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