Recipe in Dutch.

I liked the basic idea of this, but I thought the eggplant had too much bite even after tripling the cooking time, and the spices were too sharp and a bit "thin". Won't repeat this.

Very simple, excellent taste. It does need a big casserole - I halved the recipe and I already needed a pretty big one.

Substituted whipping cream for milk + flour. Do salt enough - there is not really enough anchovies to make any difference in saltiness.

The page number is of my Dutch version. Feel free to change it if you know the right one.

A very nice soup, simple and tasty. The children loved it too.

The recipe did say to first cook the vegetables "until tender", and then to add stock and then boil for a further 15 minutes "until tender", so the first one was probably a mistake. The times given were fine to make them tender after the further boiling.

Tweaks: used no flour, cream instead of milk, and chicken stock.

A nice combination of flavors and textures.

I used only parsley and a pinch of dried thyme, and I'm not sure that adding more herbs would improve the recipe, as there are plenty of flavors already.

Don't use too much garlic, it gets overpowering easily.

Lemon on lemon doesn't sound very exciting, but this salad is (as the website said as well) more than the sum of its parts.

Very simple, very tasty, very good.

The simple rustic taste of the most basic Italian pastas, and you still get your veggies as well.

And literally made while the pasta boils.

This is a very interesting idea and I might work with it some more, adding much more ginger and much more egg. But as it was, nobody here liked it at all - a strong taste of fish sauce with nothing strong enough to balance it.

Also, I disliked that he talks in the recipe about using high quality fish sauce, while nowhere in the book he says anything about how to tell if your fish sauce is high or low quality, not even an "I use this brand and it works for me".

I thought the crust on the trout was too thick and did not really taste of almond, which I would have liked.

The salad was quite nice, but I thought the taste was a bit too strong to go with the subtle trout-almond combination.

This recipe is a bit elaborate, but it did have everyone asking for more. It's not difficult though, she really takes you by the hand, she tells you when to taste, and what to pay attention to.

Do read the recipe carefully before you start, even when you have made it before. I didn't and I thought I was close to finishing off the salad when I still had to cook the scallions and put the bread in the oven. And there are other small details that are easy to miss if you don't read carefully.

In the book the salad is given together with the roast chicken for two reasons. Good reasons, but not so essential that you can't make this without the chicken. One, you need to put the bread in a hot oven for a few minutes and it's good to use the cooling-off heat for that. Two, you are supposed to put a bit of the pan juices of the chicken in the salad, which makes it even more delicious.

I have also tried this with flat-leaf parsley instead of the greens suggested, and it's very good like that as well. This is a well-balanced recipe though and I wouldn't want to change too much.

A really good mashed potato recipe. Buttery, light, tangy. The mash does not really taste of buttermilk in the end, that just adds a lightly acidic note.

I melted the butter in the same pan I used for heating the milk. As the amounts are small, that doesn't take much time, and I think dirtying three pans for mashed potatoes alone is a bit much.

I don't roast whole chickens that often, but this one was excellent. It was really succulent and very flavorful. It wasn't that difficult to make either, if you take the time to read the recipe, and don't forget to salt the chicken one or two days before roasting it. I made the bread salad with it as well (with flat-leaf parsley), and a tomato salad. The bread salad was finished way before the tomatoes.

I did have a problem with fitting the bread salad and the chicken in the oven at the same time: you might want to check the size of your baking dishes.

The kind of recipe that's simple not because it started simple, but because everything superfluous has been weeded out. Just egg yolk, garlic, salt and oil. I found it a bit sharp, but I think I should have added a bit more oil.

I did find it difficult to pound the garlic finely enough in the mortar, next time I will chop it finer before starting to pound.

I did like the extra bit of advice on what to do when you've added too much oil, even though I did not need it this time. It's always good to know that kind of thing.

Good winter fare. Sweet, starchy and rich. The children (4 years old) loved it too.

I made it with frozen peas and diced bacon. I think my sprig of sage was too small - next time I'll use a bigger one.

I served it with Buttermilk mashed potatoes from the same cookbook, which was good. I'm sure they would be great with pasta as well - the cookbook itself suggests gnocchi, which sounds great.

Together with Barbara Kafka's high-temperature roasting this made an amazing turkey - succulent meat, brown crispy skin, and very tasty throughout.

If you can find enough room in the fridge (or another sufficienly cool but not quite freezing place) for a week, and if you can start a week before roasting, you must try this with your next turkey.

We used a baby turkey (6 pounds) and brined it for 4 days.

The amount of brine given in the recipe is not enough to brine even such a small turkey, we needed three times that amount. Better to see it as a ratio.

The ricotta in the sauce was brilliant, it made a smooth creamy sauce, but not as heavy as it would have been with cream. The amount of salt in the pasta was much smaller than I usual use, but it worked out fine. However, I was not very happy with the addition of peas. They were not bad, they just didn't add much, so I thought they just distracted from the brilliance of the rest of the sauce.

In short, I will make this again, but without the peas.

This was really easy and made a lovely applesauce, not too sweet and with a hint of caramel. It's also quite forgiving of things like keeping the apples in the oven a bit longer. If I make it again this way, it will be because it's easy, not because it's brilliant. My kids thought it was OK, but they preferred the zucchini pickles.

Yes, you can call the process of dunking these onions in brine for a few seconds and taking them out a again tedious, or you can call it meditative. I think it's quite doable to spend a few minutes on doing a batch, and then do other things while they cool down, and come back when you have a few more minutes to spare. And the kids loved helping separate the onion rings: when they are a bit older they can help dunking as well.

I did not quite know what to do with the whole spices during this process. They come out with the onions - do I put them back in the brine again? (I did.) Or is it supposed to have infused with the spices enough earlier? (I'll see, sometime.)

The end result is good, very pink, quite sweet, which is enhanced by the spice mix, and still with a bit of crunch.

I thought this was good, but not as brilliant as some other dishes in this cookbook.

I agree with aj12754 on most points:
It definitely needs much more coriander - doubling it is not enough - and it needs to be toasted for longer.
It is very pretty even when you don't follow the plating instructions, with its contrast of dark red and bright green.
I was fine with the oil/vinegar ratio of the vinaigrette.

I made some scrambled eggs with herbs to go with this, some nice bread, and called it a nice summery main course.

I found this disappointing. It was quite good, but not much more than that - a sunny Mediterranean soup/stew.
The recipe didn't tell what to do with the clove of garlic to be used if not using the aïoli. I rubbed it against the bread, which was exactly what the dish needed, so it probably was the thing I was meant to do.

Simple, vegetarian, cheap, and tasty. Just not as brilliant as some other recipes from this book.