Book VET

According to Bas, a dish gets more taste through fat. Besides that fat is tasty, it also does have a function in some dishes. You can use fat it in many different ways. In this book, among other things, you will learn how to conserve, bake and infuse. From self-churned butter to confit de canard. The book contains more than 60 delicious recipes, from small snacks to refined dishes.

Bas Robben worked as a recipe developer at Delicious Food magazine after studying Journalism. His first cookbook Zuur received the Gouden Garde Publieksprijs at the Cookbook of the Year election.

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