The author Emily Wight discusses her new book, Dutch Feast (Arsenal Pulp, 2017), the first cookbook published in about 30 years on Dutch cuisine, with Joseph Planta; they discuss its flavours, influences and more.

Dutch Feast by Emily Wight (Arsenal Pulp, 2017). Click to buy this book from Amazon.ca: Dutch Feast

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver, at TheCommentary.ca.

Emily Wight joins me again. She has just published a new book, Dutch Feast. It’s an extensive cookbook on Dutch cuisine. Apparently the first published in North American in thirty years. In the book, she explores the flavours of Dutch food, its influences especially through what’s available locally and seasonally, but the Dutch colonising history as well. The book’s recipes are easy to follow, and there’s not much in terms of ingredients that would require a big shop at the grocery store. I suspect one would have a lot of the stuff on hand already. At the same time, there are unique flavours to explore, and those can be had in Dutch food at breakfast, delicious dinners, and of course desserts. Sugar and chocolate are staples. And the ingredients we see time and again: potatoes, apples, cabbage, and onions are affordable. Emily Wight was first on the program in 2015 when her first book Well Fed, Flat Broke was first published. Like that book, this new one is published by Arsenal Pulp Press. And they’ve done a great job. Dutch Feast looks good. The website for more is at www.wellfedflatbroke.com. Please welcome back to the Planta: On the Line program, Emily Wight; Ms. White, good morning.

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