Amsterdam Cook Book

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Amsterdam Cookbook Amsterdam has a truly vibrant culinary tradition. One of its key shapers were the Jews, who had fled from other parts of Europe to find refuge in the city. We can trace Jewish influences in the half-and-half sandwich (liver and preserved meat), the outstanding pickles and the beef sausage that are so beloved in Amsterdam. That is not all that Amsterdam came up with, though: it has long been celebrated for its many jenever and liqueur distilleries. The Amsterdam meatball originated in one of the city’s best-known neighbourhoods. The stratenmakertje is a lunch roll for heroes. Amsterdam cement is edible, and “Amsterdam crusts” are gingerbread shapes. But to be a true Amsterdammer of Amsterdammers, you have to pop down to the herring cart to eat a diced raw fish. This Amsterdam Cookbook takes you on a deft culinary-historical tour hrough the Dutch capital.