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Janny De Moor has written 4 work(s)
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Cover for 9781846815867 Cover for 9781903141991 Cover for 9781903141526
150 Dutch & Belgian Recipes: Discover the Authentic Tastes of Two Classic Cuisines: Explore the Ingredients and Cooking Techniques, with Regional Dishes Shown Step by Step in More
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By Janny De Moor and Suzanne Vandyck
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Paperback:

9781846815867 | Reprint edition (Southwater Pub, June 7, 2014), cover price $18.99

Recipes from My Dutch Kitchen: Explore the unique and delicious cuisine of the Netherlands in over 80 classic dishes
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Product Description: India has long been known as the spice center of the world. This inspirational collection of recipes shows just how easy it is to make delicious and authentic curries at home, with dishes from Kashmir and the Punjab to Gujarat, Goa and Bengal...read more
By Janny De Moor and Debi Treloar (photographer)
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Hardcover:

9781903141991 | Lorenz Books, November 16, 2012, cover price $14.99 | About this edition: India has long been known as the spice center of the world.

Dutch & Belgian Food and Cooking: Explore the Traditions, Tastes and Ingredients of Two Classic Cuisines, With More Than 150 Authentic Recipes Shown Step by Step in 750 Photographs
By Janny De Moor and Suzanne Vandyck
See complete details on each edition (1 edition listed)

Hardcover:

9780754820550 | Lorenz Books, September 16, 2010, cover price $35.00

Dutch Cooking: Traditions, Ingredients, Tastes, Techniques: Over 80 Recipes
cover image for 9781903141526
A visual tribute to the cuisine of the Netherlands celebrates its fresh ingredients and sweet and spicy flavors, tracing regional culinary history while sharing seventy-five step-by-step recipes including Creamy Veal Stew with Prunes, Mussel Soup, and Frisian Sugar Bread.
By Janny De Moor and Debi Treloar (photographer)
See complete details on each edition (1 edition listed)

Hardcover:

9781903141526 | Lorenz Books, March 15, 2008, cover price $35.00 | About this edition: A visual tribute to the cuisine of the Netherlands celebrates its fresh ingredients and sweet and spicy flavors, tracing regional culinary history while sharing seventy-five step-by-step recipes including Creamy Veal Stew with Prunes, Mussel Soup, and Frisian Sugar Bread.

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