The story of a photographer and philosopher who take you on a culinary journey to the Dutch rustic countryside.
From recipes that remind you of home to modern recipes. Minimalistic, yet there’s abundance.
A perfect imperfection. Realistic and rustic.
Kraal is a remarkable book for everyday gatherings. It offers full plates with recognisable ingredients that have not been modified that much through cooking. Chunks of Dutch old cheese on a stump of fried cauliflower instead of smoked cheese merengue floating in fermented cauliflower foam.
That simplicity is an ode. An ode to the whole story that is behind the ingredient. We usually only see the last chapter of a long story, but Kraal is the entire narrative. From how asparagus grow in the Southern Netherlands to chestnuts from the middle of the country via bush-strawberries in the western regions to clams on the tidal beaches of the northern Dutch islands.
If you know the entire story you can’t help yourself but try to adjust as little as possible. Because less is more, more or less.
Much of what grows in the Netherlands grows in your country too.
Try to use products that come from nearby instead of far away, they will taste better and the impact they have on the environment is far smaller. And sometimes you do not even have to visit a store, because the weeds in your backyard might happen to be fantastic ingredients you never knew about.
The grass is not greener on the other side, its perfectly fine right beneath your feet.
Daniëlle Siobhán for Kraal