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Book
Review of 'Puurder' by Dutch Chef Jonnie Boer
Review written by Jeremy Emmerson of Global Chefs
 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 that he serves with smoked garlic
froth and coriander pesto. Dishes like these 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 akin 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
summarise:
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:
Import
a signed copy from Holland - Our Price: 70 Euros ($61
/ £43) <click
here>
Example
recipe:
River
Perch from 'Het Zwarte Water' with Smoked Garlic
Froth and Coriander Pesto
This
article was supplied by www.GlobalChefs.com
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