Let's Go Dutch Again: A Second Treasury of Dutch Cuisine

Christy Conte is a Toronto-based freelance writer.

This is a great book for those who like a little culture with their
cooking. The tone is set in the first chapters with a history of the
tulip, a map of the Netherlands, summary descriptions of each of the
country’s 12 provinces, and typical regional dishes. The remaining
chapters follow traditional menu categories such as pancakes and
crкpes; cheeses; soups, salads and vegetables, and so on. Two chapters
are devoted to the history and cuisine of Indonesia and the Netherlands
Antilles.

For the most part, the recipes here represent traditional Dutch home
cooking (Slavinken, Dutch Meatballs, Speculaas cookies, and
Lekkerbekjes). A few Dutch-inspired dishes developed by ex-patriates are
included (Bragg Creek Vegetable Soup), as well as dishes influenced by
foreign cuisines (Roast Turkey and Chestnut Purée, Italiaanse
Spaghetti). The recipes are easy to follow and, for the most part,
involve techniques known to beginning and intermediate cooks. Novices
may find some of the tortes a challenge, though certainly worth the
effort.

For those in the vicinity of a Dutch delicatessen, ingredients will not
be a problem. For the rest of us, recipes calling for Dutch smoked eel,
maggi plant, and a host of Indonesian spices and condiments will likely
go untried. Substitutions are suggested where possible, and a guide to
Indonesian ingredients is included. “Politically correct” cooks will
miss out on the fun too: butter and rich cheeses are used throughout to
wonderful effect and without apology.

Although the book lacks a guide to Dutch and Indonesian pronunciation,
as well as an ingredients-based index, Let’s Go Dutch Again does
justice to an interesting cuisine, the breadth of which will surprise
even experienced cooks.