My cookbook collection is out of control. Just like the jars, they are in every room of our apartment (oddly, except the kitchen. There’s no room in there for anything other than food, cookware and me). I’ve tried to go cold turkey and abstain from new books entirely, but occasionally, there’s one that is so beautiful and alluring that I can’t resist giving it a permanent place on the shelves. Home Made by Yvette Von Boven is one such book.
Yvette Von Boven is a European food stylist, freelance writer and restaurant-owner who’s work regularly appears in a variety of magazines and other publications. Home Made was published first in Dutch and was named the Dutch cookbook of the year in 2010.
One of the things that most charmed me about this book right off the bat was the tone it takes. Chatty and confidence-inspiring, after reading her instructions, you’ll feel like you can take on any one of these projects. However, before you dive in to any of her preserving project, I would recommend that you also acquaint yourself with current USDA standards. This book recommends the inversion method for sealing jams and also gives instruction on how to reuse canning jar lids, both ill-advised according US standards.
The pages are filled with lovely, useful illustrations like the ones you see above. I love a recipe that’s written with drawings instead of simply typed in the conventional fashion. There are also a number of recipes I’ve bookmarked, like the butternut pickles (a refrigerator pickle, not a processed one) on page 162 and the rose tea marshmallows you see below.
And just so I don’t give you the impression that this book is only a preserving and food crafting one, you should know that the pages are also bursting with recipes for delicious-sounding things like Chicken Kebabs with Honey, Prunes and Walnuts (page 253), Salad with Celeriac, Goat Cheese, Pomegranate & Tarragon (page 176) and the Vanilla Fritters with Zabaglione (page 330). Who’s ready to eat?
Disclosure: I received a free review copy of this book. However, my thoughts and opinions are, as always, entirely my own.