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NEW: Woeste goesting

Christine Roelofs

‘Woeste goesting’ is a culinary photography book and shows the adventure of Christine Roelofs, who spent over 15 years exploring culinary biodiversity.
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€ 89,- Add to cart

Avendorp

Kai Zonneveld / Nick Zonneveld

'Avendorp' tells the story of five friends who took on the challenge of making wine on Dutch sea clay from home-grown grapes. This book is a report on their ...
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€ 49,50 Add to cart

Avendorp | Collector's edition

Kai Zonneveld / Nick Zonneveld

The ‘Avendorp’ collector's release comes in a 75-copy edition. The deluxe linen box includes the book, a wine glass, and a bottle of wine from the first ...
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Evergreens | Collector's edition

Big Green Egg

We are pleased to present 'Evergreens from around Europe', released in honour of Big Green Egg's 50th, golden anniversary. An edition like this, with a unique ...
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€ 375,- Add to cart

De smaak van Rungis

Rungis

‘De smaak van Rungis’ focuses on fruit and vegetables and chefs introducing their innovative dishes. The book oozes tips from peers and encourages ...
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Big Green Egg introduction package

Big Green Egg

Using this introductory package, the new owner of a Big Green Egg is given a step-by-step introduction to the many uses of the extraordinary outdoor cooker.
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Modus Operandi

Big Green Egg

With its 10 pounds, over 900 pages and 322 recipes, 'Modus Operandi' is the must have cookbook for the Big Green Egg lover. Everything in this book is one big ...
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€ 195,- Add to cart

Venusian kitchen

Henriëtte Tomassen / Elsbeth Tijssen

‘Venusian kitchen’ is a love story about food. In this beautiful culinary photo book the gratitude and love for food is expressed through photography, ...
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€ 125,- Add to cart

Firestarters of food, art & music

Monica Abdoel

‘Firestarters of food, art & music’ is a swirling crossover between the three worlds of art, music and food and brings you a colourful collection of recipes ...
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€ 29,95 Add to cart

The Big Green Egg book

Big Green Egg

‘The Big Green Egg book’ is a true must-have for the use of the Big Green Egg. Through basic preparations the reader is gradually initiated into the many ...
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Paddenstoelen

Jonnie Boer / Edwin Flores

‘Paddenstoelen’ is a guideline to find and determine mushrooms the right way, and to prepare it to the most beautiful dishes.
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€ 64,- Add to cart

Enjoy!

Big Green Egg

In this spectacular latest issue of 'Enjoy! Big Green Egg magazine’ you will be taken through all the culinary highlights of the past 5 years.
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De Aytems van inspiratie

Ayt Erdogan

‘De Aytems van inspiratie’ is a sense-stimulating book about Chef, Ayt Erdogan from restaurant El Qatarijne in Utrecht. His kitchen is described as an exciting ...
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La Rive - Perfect harmony

Mark Cunningham

‘Perfect Harmony' is a beautiful book about chef de cuisine Rogér Rassin and maître sommelier Ronald Optenthe of Michelin-star restaurant La Rive in the ...
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Boerenwijsheden - Leiderschapsrecepten uit de Librije

Jonnie Boer / Dirk Koppes / Tjeerd den Boer / Niels van Rees

This is not a typical management book with a correct scientific framework, but 25 years of peasantry wisdom that has proven itself at three-star restaurant De ...
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Wild

Ronald Timmermans / Remko Kraaijeveld

'Wild' is about pure taste and why it is worth to be eaten. This complete book contains many years of professional knowledge of chefs, hunters and poulterer ...
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Puurst

Jonnie Boer / Thérèse Boer

In text and images Jonnie and Thérèse Boer - of Michelin 3-star restaurant De Librije in Zwolle - show in 'Puurst' (Purest) the richness of the Dutch culinary ...
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Reizende sterren

Monica Abdoel / The Food Line-up

‘Reizende sterren’ is a compilation of the creative kitchens of foodtrucks. The foodtruck owners tell us their story and share the recipe of their signature ...
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De Oosterscheldekreeft

Ronald Timmermans

‘De Oosterscheldekreeft’ is the first book completely dedicated to this lobster from Zeeland. The Oosterschelde lobster is praised all over the world for its ...
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Gastrovan

Sjaak Borsboom / Jeroen Simons / Olivier van der Ree

Sjaak Borsboom, Jeroen Simons en Olivier van der Ree left on a culinary trip with their Gastrovan looking for the origins of classic dishes and product.
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