Every form of cooking begins with the basics: expertise, respect for the product, and the terroir. That is what today's gastronomy is about. A chef is only as good as the basics he or she masters. With Vrijmoed Eenvoud, two-star chef Michaël Vrijmoed returns to those basics: a real cookbook that everyone can work with. He is inspired by the dishes from his youth and his surroundings, but also by the travels he made in recent years. The result is a colorful parade of more than 50 simple dishes, each one surprising.
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