Rijksmuseum Cookbook interviews interpreting and formulating

interpreting and formulating

a smattering of children’s sketches pasted on the walls or minimalist rooms reserved for creative thought

Martí Guixé

Misha Japanwala

Rijksmuseum Cookbook interviews interpreting and formulatingThe Rijksmuseum presents a cookbook in which 50 ingredients that define the Dutch kitchen, from potatoes and seaweed to cod and eel, form the basis for 130 dishes, both traditional and modern. moreConceived by culinary journalist Jonah Freud and a team of celebrated and expert chefs from across the Netherlands, including Robert Kranenborg and Jonnie Boer, the recipes are inspired by paintings in the museums collection. Printed on paper reminiscent of