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By Culturekiosque Staff
AMSTERDAM, 29 NOVEMBER 2016 — The Rijksmuseum has launched a
cookbook in which fifty typically Dutch ingredients, from potatoes to
seaweed, form the basis of 160 dishes. There are stories and traditional
recipes, and fifty top chefs and master patissiers from all over the
country have been inspired to create their own dishes. Nine hundred
illustrations from the Rijksmuseum’s collection provide a colourful
historical culinary backdrop.
Traditional and Modern Recipes
The Rijksmuseum
asked Jonah Freud, cookery journalist and owner of De Kookboekenhandel in
Amsterdam, to compile the Rijksmuseum Cookbook. She collected original and
modern dishes based on one or more of the fifty ingredients that define
Dutch cooking. She invited fifty Dutch cooks and patissiers to create
their own recipes inspired by one of the ingredients. The contributors
included celebrities such as Robert Kranenborg and Jonnie Boer, as well as
young, up-and-coming chefs like Jim de Jong and Benny Blisto. RIJKS® chef
Joris Bijdendijk chose a fish recipe based on mullet.
The Rijksmuseum Cookbook
Culinary History in Pictures
Irma Boom designed the
cookbook. She had it printed on a type of paper that looks like baking
paper which he devised herself. Objects from the Rijksmuseum’s collection
that attest to the Netherlands’ rich culinary history and the prominent
role of eating and drinking in art are the basis for the more than 900
illustrations. From fruit, dairy produce and fish in still lifes to
cutlery, dinnerware and kitchens from the famous dolls’ houses, the
history of Dutch cooking is spread out before the reader, so that people
who love cooking and people who love art see dishes they have known for
years in a completely new way.
Rijksmuseum Cookbook
€45.00
www.rijksmuseum.nl/ | 
Cyberchef Books
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