On the 18th of March, 2001 after two
years of work, Dutch chef Jonnie Boer published his second
cookbook. The first was called 'Pure'. To reflect the progression
of his food and his focus on cooking simple, honest - no nonsense
cuisine, his second book was named 'Puurder' - i.e. more pure.
Jonnie cooks with indigenous commodities
remaining loyal to Zwolle the region in which his restaurant
De Librije is located. His style and recipes are wild and
imaginative, incorporating uncommon commodities like eel,
North Sea gurnard
and River Perch, a fish that he serves with smoked garlic
froth and coriander pesto. Dishes like these that have
brought Jonnie fame and two Michelin stars.
The unique edge of Puurder continues
with the inclusion of a small book on wine. This smaller book
has been inserted into the exterior of Puurder's cover. This
tiny gem highlights some simple theories of wine pairing.
Written by Jonnie's wife, partner and master of wine Thérèse
Boer-Tausch, Thérèse preaches her words on wine
a kin with religion, referring to her thoughts in Biblical
terms - the ten and twelve apostles just like the Old and
New Testament.
In Puurder the food takes center stage. Every dish is skillfully
enriched through the lens of Jan Bartelsman - offering fantastic,
original, inspirational images of Jonnie's food. A novice
would be challenged with the recipes as they require some
interpretation but this is a book that could go "head
to head" with any offering of Charlie Trotter or Gordon
Ramsay.
To summarize - a superb inspirational
buy and a great cookbook to show to your friends - but not
to let out of your sight...
Puurder is available in both Dutch and English and signed
by Jonnie.
Read an interview with Jonnie
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