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The last volume in the trilogy
THE DISH ('Het Gerecht' in Dutch, 'Le Plat' in French) is the third and last book of the trilogy that started with THE BASICS and continued with THE INGREDIENT. This is the crown on the work of the past three years: all the basic knowledge we compiled in the first two books is now applied in the third.
150 classic dishes from around the world
THE DISH contains 150 complete recipes which are all based on the techniques described in THE BASICS and THE INGREDIENT. They are not just 150 random dishes that caught our fancy. No, we brought together 150 classics: all-time Belgian favourites and celebrated dishes of international cuisine, which most people may know by name, but not always how to prepare. In this book, for instance, you will find recipes for Belgian cheese and shrimp croquettes, steak tartare and vol-au-vent à la reine, but also for paella, gravadlax and osso bucco, and others ranging as far afield as the Thai shrimp soup tom yam koong and Japanese chicken yakitori. Each recipe is original. These are not modern or 'easy' variations, but simply, once again, the basics. What is the best way to prepare vol-au-vent à la reine? What exactly goes into sushi? What is the original sauce that goes with gravad lax and does the traditional recipe for osso buco actually call for tomatoes or not? The reader will find answers to all these questions and more
in THE DISH.
The three books available as a set
Of course, THE BASICS, THE INGREDIENT and
THE DISH can each be purchased separately in Dutch and French. For the convenience of our readers, we offer a small black-linen box that will keep them nicely together as a set. Together, they represent 960 pages of basic culinary knowledge.
The HOMARUS BOX is also available separately. The complete boxed set is available from good bookshops. The separate, empty box can be ordered from us directly. Send an e-mail to box@homarus.be for more information.
ONLY AVAILABLE IN DUTCH AND FRENCH.
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