Why Zilte? And how I'll do the recipes in Zilte?

I decided to cook my way through the Zilte cookbook. Although it sounds difficult, if not downright insane, there is a certain fun to be had trying to challenge yourself to do and complete the recipes in something written by a three-star chef. 

It is definitely true that I did try to complete the recipes in other cookbooks before this one, including one by a two-star chef (Nick Bril), but this might be the first cookbook where I'll attempt to make dishes that are served in three-star restaurants. 

You learn so much by imitating the best. It is only by cooking from cookbooks that I learned about stuff like how to prepare your own emulsions, broths and how long something should cook in the oven. I'll be happy if something great comes out of it. 


Having a cursory glance at the book I can tell you that it is divided into different parts. First there is an introduction by the staff. This is then followed by a collection of essays regarding the value of many different ingredients. At the tail end there are then all the recipes. This is subdivided into three parts. The first part details all the recipes that Viki Geunes makes at home. The second part is all the restaurant recipes and the final part consists of cocktails. 

I decided to ease myself in and start with the home recipes, which I'll follow up by doing the restaurant recipes and the cocktails at a similar pace. It may sound difficult to do all the recipes in the book, but fear not, because at the top left there is a marker showing which ingredient is highlighted. 

I hope that people will enjoy seeing me trying to do the recipes in the book. 


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