Publication - Janny de Moor

2003: DUTCH COOKERY 1900-2000: SAVOURING A CENTURY

Janny de Moor — Thu, 08 Mar 2018 15:27:22 +0000

Janny de Moor produced this book jointly with Nico de Rooij and Albert Tielemans. It is the English translation of the original Dutch edition Het kookboek van de eeuw: De beste Nederlandse recepten which appeared in 1999. Dispel the feeling of tedium shrouding the all too serious 20th century by a glimpse into the hitherto jealously guarded secrets of one hundred years of exuberant cookery in the frugal Netherlands. This book will teach you more about true Dutch mentality than a lot of guides and handbooks. You will get the feeling of meeting them in person at their own table.

The book is composed of 10 chapters, each of them covering a decade and containing 10 recipes that may be regarded as representative of that particular period. There are sufficient options to compose a full-fledged period menu, even vegetarian. The dishes, presented on crockery fashionable at the time, are magnificently photographed. Reproductions of old menu’s, restaurants, people eating and working, combined with pictures of statesmen and important happenings like royal weddings and popular musicals evoke the historical settings. Moreover you will find essays on various subjects, like vegetarianism, cheese, fish, Indonesian cuisine, Dutch porcelain, cutlery and glass ware and a list of culinary museums in the country. With this book you are all set for the discovery of modern Dutch cuisine.

Charming stories accompany every recipe and from the introduction to each chapter you can reconstruct the situation in which the dishes were created. You even get the source from which they were taken, so that – if need be – you can pursue strict authenticity. Today, after so much change, ranging from hygiene to household appliances and dietetics, absolute literalness in following prescriptions from the first half of the century was undesirable of course. Respecting originality, the authors have felt free to modernise recipes a little where this was deemed necessary.

Het bericht 2003: DUTCH COOKERY 1900-2000: SAVOURING A CENTURY verscheen eerst op Janny de Moor.

2004: EUROPEAN COOKERY: TRADITION AND INNOVATION

Janny de Moor — Thu, 08 Mar 2018 15:31:28 +0000

Meet the matchless cuisine of Europe! Here most culinary traditions of the world have originated. Here a constant process of innovation has set and is still setting worldwide trends in exquisite cookery and intelligent use of nutritional resources. Europe’s diversity is the secret of the boundless creativity of its chefs.

This diversity deserves to be defended against the globalising tendencies of our age. Therefore the Dutch foundation l’Europe à table, a long-time advocate of original European cookery, has started the project European Cookery: Tradition and Innovation. Janny de Moor (chief editor) and Nico de Rooij (managing editor) jointly produced this book with the support of the European Commision, the European Parliament and government offices of all 25 member states of the new European Union. Regional products and popular national dishes appear here often in a completely new guise.

Never before there was such a golden opportunity to meet Europeans in the relaxed atmosphere a good meal of their own creates. In this lavishly illustrated cookbook famous chefs from all 25 countries of the extended European Community proudly represent their countries with complete menus, both traditional and innovative. It is a prime example of European cooperation while maintaining the best of diversity.

Every country has its own section, for which it has selected a well-known culinary writer and two outstanding chefs, one presenting a traditional menu, one an innovative menu. Moreover, every nation presents two or three products of agriculture or food industry which may be regarded as typical of the country. Entertaining introductions, maps showing the most important regional products and useful statistics complete every chapter. A good index helps you to find your way.

This is more than just a cookbook, it is a milestone in the history of European cookery and an indispensable guide for anyone wanting to sample its riches.

Order European Cookery now at BOL.com

Het bericht 2004: EUROPEAN COOKERY: TRADITION AND INNOVATION verscheen eerst op Janny de Moor.

Survey of Janny’s most important publications

Janny de Moor — Thu, 08 Mar 2018 09:55:45 +0000

Order these books now at BOL.com

Dutch books

[1980:] Kok in eigen kring

Den Haag: Omniboek n.y. (1980) ISBN 90 6207 202 x

1983: Koken voor elkaar

Ede: Zomer & Keuning, 1983 ISBN 90 210 1011 9

1984 Buitenlands brood en gebak

Ede: Zomer & Keuning, 1984 ISBN 90 210 1017 8

1985: Soep als maaltijd

Ede/Antwerpen: Zomer & Keuning, 1985 ISBN 90 210 1326 6

1988: Bijzondere boterhammetjes

Ede/Antwerpen: Zomer & Keuning, 1988 ISBN 90 210 1368 1

1988: Samen tafelen

Ede/Antwerpen: Zomer & Keuning, 1988 ISBN 90 210 1414 9

1990: Het feestkookboek

Weert: Uitgeverij M&P, 1990 ISBN 90 6590 383 6

1992: Koken op kamers

Weert: Uitgeverij M& P, 1992 (reprint of Koken voor elkaar) ISBN 90 6590 659 2

1993: Gerechten voor de Kerst

Weert: Uitgeverij M& P, 1993 ISBN 90 6590 826 9

1993: Internationaal bakken

Ede/Antwerpen: Kosmos – Z & K, 1993 ISBN 90 210 0535 2

(selectie uit Buitenlands Brood en Gebak)

1994: Budget kookboek

Weert: Uitgeverij M& P, 1994 ISBN 90 6590 820 x

1998: Groot Arabisch kookboek

Ede/Antwerpen: Kosmos – Z & K, 1998; tweede druk, Ede/Antwerpen: Kosmos – Z & K, 2000; derde druk, Utrecht: Het Spectrum, 2007 ISBN 90 215 3258 1

1999: Het kookboek van de eeuw

met N. de Rooij en A.Tielemans, Ede/Antwerpen: Kosmos – Z & K, eerste tot derde druk,1999 ISBN 90 215 8552 9

2001: Wijn in de Keuken

Ede/Antwerpen: Kosmos – Z & K, 2001 ISBN 90 215 9985 6

2001:De streekkeukens van Europa: Turkije

met Rianne Buis, Zaandam: Albert Heijn, 2001. Geen ISBN

2002: Kookorganiser

Ede/Antwerpen: Kosmos – Z & K, 2002 ISBN 90 215 3728 1

2003: Regionale lekkernijen uit heel Nederland

Ede/Antwerpen: Kosmos – Z & K, 2003 ISBN 90 274 9944 6

2004: Nieuw Europees kookboek

met N. de Rooij, Utrecht: Het Spectrum, 2004 ISBN 90 274 9944 6

2007: Aan tafel! Bijzondere Europese streekgerechten

Het Spectrum, Utrecht 2007 ISBN 97 890 274 5172 9

2008: Nederlands kookboek

Utrecht: Veltman Uitgevers, 2008 ISBN 90 5920 733 5

2011: De Nederlandse kookkunst: Een kostelijk verhaal

met N. de Rooij en A.Tielemans, Stichting Ontwikkeling Nederlandse Kookkunst,

Heemstede, 2011 ISBN 97 890 8176 8306

2011 11 recepten met een verhaal in: Han Wilmink & Tini Brugge (redactie)

Koken met bezieling: De smaak van het jaar in 48 recepten

Kok, Utrecht, 2011 ISBN 978 90 435 1841 3

2014: Vorstelijk tafelen in Nederland: onze vaderlandse kookgeschiedenis

met N. de Rooij en A.Tielemans, Stichting Ontwikkeling Nederlndse Kookkunst,

Heemstede, 2014 ISBN 978 90 9028196 4

2017: Simpel koken: Eenvoudige menu’s voor elk seizoen.

Aria Media Company, Tiel, 2017, ISBN 978-94-026-0203-6

English Books

2003: Dutch Cookery: Savouring a Century

[translation of Kookboek van de Eeuw], met N. de Rooij and A. Tielemans, Ede/Antwerpen: Kosmos – Z & K, 2003 ISBN 90 215 3769 9

2004: European Cookery

met Nico de Rooij, Utrecht: L’Europe à Table/ Spectrum, 2004 ISBN 90 2749943 8

2007: Dutch Cooking

Aquamarine/Anness Publishers. London, 2007. (No ISBN)

2009: Dutch Culinary Art: 400 Years of Festive Cooking

[enlarged edition of Dutch Cookery], met N. de Rooij en A. Tielemans, Heemstede, Dutch Culinary Art Foundation, 2009 ISBN 978 90 9024426 6

2010: Dutch & Belgian Food and Cooking

with S. Vandyck, Lorenz Books/Anness Publishers, London 2010 ISBN 978-0-7548-2055-0

2012: Recipes from my Dutch Kitchen

Aquamarine/Anness Publishers. London, 2012 ISBN-13-978-1-903141-99-14

Articles

Janny de Moor has written more than 1000 articles in Dutch. Here only the papers she presented at the Oxford Symposium on Food and Cookery are listed.

2002: The Flattest Meal: Pancakes in the Dutch Lowlands

In: H. Walker (ed.), The Meal: Proceedings of the Oxford Symposium on Food and Cookery 2001, Prospect books: Totnes 2002, 67-80 ISBN 1 903018 24 2

2000: Farmhouse Gouda: A Dutch Family Business

In: H. Walker (ed.), Milk: Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999, Prospect Books: Totnes 2000, 107-116 ISBN 1 903018 06 4

1998: In the Beginning Was Fish: Fish in the Ancient Near East

In: H. Walker (ed.), Fish: Food from the Waters: Proceedings of the Oxford Symposium on Food and Cookery 1997, Prospect Books: Totnes 1998, 84-9. ISBN 0 907325 89 0

1996: Dutch Cookery and Calvin

In: H. Walker (ed.), Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995, Prospect Books: Totnes 1996, 94-10. ISBN 0 907325 72 6

1994: The Wafer and its Roots

In: H. Walker (ed.), Look and Feel: Studies in Texture, Appearance and Incidental Characteristics of Food: Proceedings of the Oxford Symposium on Food and Cookery 1993, Prospect Books: Totnes 1994, 119-12. ISBN 0 907325 56 4

1991: Eating Out in the Ancient Near East

In: H. Walker (ed.), Public Eating : Proceedings of the Oxford Symposium on Food and Cookery 1991, Prospect Books: Totnes 1991, 213-22. ISBN 0 907325 47 5

Het bericht Survey of Janny’s most important publications verscheen eerst op Janny de Moor.