The New Hague Cookbook, or, the Hague Cookbook, is one of the classical cookbooks of the Dutch cuisine. Since the book was first published in 1934, it has seen more than 80 reprints.[1][2]

History

The cookbook was originally compiled for use in the cookery classes of the Domestic Science College at the Laan van Meerdervoort in The Hague. Its recipes were based on the demands of the Dutch kitchen of the nineteen thirties: food should be nourishing, but it should not be a burden on the household budget. The authors of the Cookery Book, Miss Fréderique Mathilde Stoll and Miss Wilhelmina Hendrika De Groot were both teachers at the well-known Laan van Meerdervoort Domestic Science College. In their view a meal should not only be nourishing, but it should give pleasure too. These new views on food soon led to the introduction of the New Hague Cookery Book in many other Dutch Domestic Science Colleges and eventually into the Dutch kitchen.

As it is continually adapted to the latest findings of nutritional science and to the changing tastes of the times, the book remained in high demand for generations. The recipes of the Hague Cookbook are marked by their moderate use of seasoning.[2][3]

See also

References

  1. ↑ The New Hague Cookbook should not be confused with “The recipes of the Hague Academy for Cooking”, compiled by Anna Catharina Manden (1855–1932), head-mistress of the Hague Academy for Cooking. This cookbook was reprinted 41 times between 1895 and 1929, and was also called the Hague Cookbook. Its contents dealing with the more refined kitchen.
  2. 1 2 (in Dutch) "The Hague Cookbook (Het Haagse Kookboek)". Retrieved 5 September 2012
  3. ↑ (in Dutch) F.M. Stoll en W.H. De Groot, The New Hague Cookbook: recipes, menus and menu arrangement at the Laan Van Meerdervoort Domestic Science College in The Hague, The Netherlands (Het Nieuwe Haagse Kookboek: recepten menu's en receptenleer Huishoudschool Laan van Meerdervoort Den Haag) (Baarn 1995/2000) ISBN 90-5121-538-X
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