In Bij Bijdendijk Thuis, chef Joris Bijdendijk takes you through what typically appears on his table at home. Thanks to the more than 250 recipes and clearly described techniques, anyone can learn to clean a lobster or bake a good brioche at home. Additionally, culinary journalist Joël Broekaert writes with his well-known infectious wonder about the scientific and historical background of everyday ingredients like butter and sugar, but also about fire and the illustrious fifth taste umami.
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