Kookbijbel: het ene recept leidt naar het andere

by Niki Segnit, Henja Schneider (Translator), Jaromir Schneider (Translator)

De Kookbijbel is een praktisch handboek, bedoeld om creatieve koks hun eigen recepten te helpen ontwikkelen. Het is gebaseerd op een reeks recepten die, als je ze eenmaal doorhebt, vrijwel overal op toepasbaar blijken: op wat er in je koelkast ligt, op wat het seizoen of de markt te bieden heeft, of op waar jij op dat moment zin in hebt. Deze basisrecepten zijn ondergebracht in twaalf verhalen – brood, chocola, custard, etc. – en de overgang van het ene naar het andere recept betekent meestal niet meer dan een enkele aanpassing in de werkwijze of de ingrediënten. Als je bijvoorbeeld het maken van platbrood onder de knie hebt, zijn de overige recepten in dat verhaal – crackers, sodabrood, scones – slechts een kwestie van een simpele aanpassing. Met een beetje mazzel helpen deze basisrecepten je om de kok te worden die ik altijd heb willen zijn: het type dat een kom pakt en een gerecht maakt waarvan de exacte hoeveelheden en ingrediënten elke keer variëren. Kortom, een instinctieve kok.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Food and Drink, Food Writing

639 pages, Hardcover

Published November 19, 2018

About the author

Niki Segnit had not so much as peeled a potato until her early twenties, when, almost by accident, she discovered that she loved cooking. Much as she enjoys haute cuisine, she’s not likely to reproduce it at home, preferring to experiment with recipes from domestic kitchens abroad. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionary, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. Since summer 2010 she has written a weekly column on food combinations for The Times. She lives in central London with her husband.

Reviews

[Frank · Rating 4 out of 5]

I liked the book but could not recommend it on a Kindle. It is the kind of book you want to hold, flip through and find inspiration. (I got it on Kindle because it would have taken too long to get a physical copy shipped - and it isn't cheap in hardback!)

That said, it is a book to inspire serious cooks, particularly those who want to be experimental and step away from the rigid adherence to the recipe. The book looks at a core recipe and takes you along a continuum, so that you can tweak a bread recipe, for example, by replacing some of the liquid with another form (egg for water) and it will still work (probably!).

Niki writes amusingly too. I found myself laughing a few times and reading out passages to my bemused wife.

[Soph · Rating 5 out of 5]

Perhaps the most useful and readable food book I own. An absolute delight from start to finish.

[Toni · Rating 5 out of 5]

This book close to fundamentally changed my way of cooking and is still one of the books I regularly use. Riding on a wave of cookbooks the last decade oriented more towards process, Segnit follows up on her already mind-blowing Flavor Thesaurus with this cornucopia of dishes. It's like deconstructing 90% of modern home cooking. After working through this book, even just some of it, you will never read and use another cookbook the same way.

Even if I go by another book, I often have this one next by to understand the logic (the book is basically a collection of canonical dishes in their most abstract form and then with all the variations listed as text).

The secret to cookbooks and recipes is that it actually takes skill to cook by the book. Most of the times, you miss one ingredients and need to replace it with something, you are short on time and need to cut a corner etc. Recipes are blueprints, so there's always a translation going on. This book shows the many ways ingredients can be replaced, how there's always leeway in a dish, and how just the smallest changes can take you into new territory. Especially the last part is where creativity can happen. You will find yourself inventing novel dishes, just by applying the logic from this book, with surprising results.

Did I say that Niki Segnit is probably one of the most hilarious and funny food writers out there? We literally laughed out loud reading random passages from this one together at home.

As the scope of the book is not Eurocentric at all, and is actually very straight forward, I would recommend this as top 3 cookbook for any cook who wants to become better, more educated and inspired in the kitchen.

[Lucyfedia · Rating 5 out of 5]

If all of my cookbooks were on fire, this is the one I would burn my hands for. My new favourite and I would recommend it to anyone who is comfortable enough cooking to break away from the traditional recipe layout and bend the rules.

It’s a genius way of helping people develop an instinct for what differentiates two very similar dishes on a spectrum and hence know how they can push and experiment with it.

Everything I have made from it has worked beautifully, the recipes are so simple.

Extra points for the writing style, which is both sassy and hilarious.

[Robin Steins · Rating 4 out of 5]

Great cookbook! A treasure box of recipes and culinary knowledge. Author Niki Segnit has a great sense of humour: her witty writings made me laugh out loud several times.

[Mary · Rating 5 out of 5]

One of the funniest cookbooks I ever read. I was laughing out loud. It’s a great book for reading about food and Segnit does a great job of taking cooks through a basic approach to a food and showing how other foods relate to it. There are some fully written recipes with all kinds of great substitutions or variations but most of the book is like an encyclopedia with embedded recipes in food entries. So, for example, in the potato gnocchi entry Segnit tells you about the flour potato weight and add flour in patient increments but there is no explicit recipe. It’s a great book for cooks who want to know more and aren’t looking specifically for a big book of recipes.

[Nelleke Groot · Rating 5 out of 5]

Dit is een kookopleiding in boekvorm. Een standaardwerk voor iedere beginnende én ervaren kok. Hoe maak je brood, wat is de basis voor saus? Maar daar blijft het niet hij. Op een vermakelijke manier laat Segnit je zien hoe gerechten ‘werken’ en hoe je zelf kunt gaan experimenteren, bedenken en ontdekken. Spelen met eten, hoera! Samen met de onvolprezen smaakbijbel heb je geen andere kookboeken meer nodig.

[Loz · Rating 5 out of 5]

Really enjoyed this! It's goal is to teach the reader method and technique and then skills to riff on that with whatever is available. A true understanding of fundamentals of cooking, to then go play. A unique layout, heavy on words, low on pictures, allows the reader to focus on learning. A great tool, well constructed with joy.

[Ellen · Rating 5 out of 5]

Bridges cooking with humor in a compendium in a very Leonardo daVinci way. From A to B to C to D, she takes you on a deliciously wild ride. Well worth reading the book for the reading alone. Adopting her thought process will, no doubt, make you a more interesting cook.

[Kat · Rating 4 out of 5]

Am I the amalgamation of Elizabeth David/ Rene Redzepi / Hunter S Thompson yet?
Kind of preferred The Flavour Thesaurus to this one (not a criticism in an way) but as a ginger fiend, took to the ginger loaf like a fish to water (the recipe is delicious).

[Dray · Rating 4 out of 5]

Although the recipes are fairly conventional this book did make me think. By grouping and linking techniques and outcomes the authors wends their way through a wide array of dishes and presents connections I had not made. I enjoyed the book.

[Nick Sanders · Rating 5 out of 5]

A wonderful addition to her Flavour Thesaurus, and a novel way of looking at food and at cooking.

[Jennifer · Rating 4 out of 5]

Great cook book, one of those rare gems that teaches you about cooking rather than just giving recipes.

[Kara · Rating 4 out of 5]

Fascinating concept. The humour was annoying at times.

[Debbie Halls-Evans · Rating 5 out of 5]

Niki Seignt does it again a great book that allows you to think wiser in the kitchen and writes a great story too

[Christa Maurice · Rating 5 out of 5]

Fascinating book, but it really needs to be read in print. You're going to want to flip through it.

[Roy Kenagy]

FRANKLIN 641.5 SE :: READ0 / PURCHASE :: EXAMINED 12/05/2019 :: DISCURSIVE ENTRIES THAT ARE STRAIGHTFORWARD & INFORMED

[Jean MacLeod · Rating 5 out of 5]

A wonderful endearing book. Definitely worth having in one's cookbook collection. I loved it.

[Schopflin · Rating 5 out of 5]

I read this cover to cover and loved it, frequently laughing out loud. If you liked The Flavour Thesaurus you will like this and, like this, I expect to be using recipes from it in the future.

[Tina · Rating 3 out of 5]

skimmed through as it's just so dense and not easy to navigate. Nice illustrations but wish it had more pictures and less content (or was broken into separate volums)

[Juli Anna · Rating 3 out of 5]

I applaud the innovative form of this cookbook, but it's not the right book for me at this point in my life.

[Riegs · Rating 3 out of 5]

I get the concept, but The Flavor Thesaurus is still 1000 times better. I really don't care when and where an author ate a dish.

[Jasmin Shields · Rating 5 out of 5]

Borrowed from the library but will be buying a copy in the future along with other Segnit titles.

[Martyna · Rating 5 out of 5]

świetny podręcznik, w którym autorka tłumaczy intuicyjne gotowanie i to, jak połączone są ze sobą różne dania (z całego świata) i smaki.

[Babette Plaisted` · Rating 5 out of 5]

PHENOMENAL!! Can I go higher than five stars?
The lack of photos and pen and ink sketches throughout are so calming and charming. If you are addicted to getting recipes with flashing pictures in your peripheral, I say…free yourself from that bondage! It was so refreshing to go to the cookie section and see a chatty paragraph on biscotti, with simple, intuitive instructions. No rabid advertisers screaming at me, or inane text clogging up the page so I can be screamed at further. Nope, none of that rubbish. Yay!
She doesn't cover every topic, but pretty close! Because of my obsession with this book I noticed vinegar based sauces were missing. If she ever does an expanded edition, after vinaigrettes could be an arrow to relish then pickles. (I already penciled it in my copy) The only critique would be the index is not fully comprehensiive. Some recipes are not listed and it would be nice if the countries referenced had a heading so as to find their recipes easily.
The best cookbook I have ever read. I say read intentionally. I picked this for my family book club, buying copies for all. They merely scratched the surface, and eight months later my sister calls me to say she IS still reading it, but “I gotta say, I think you overestimated us”. So there you go, this book is a tome to live up to.
The text is engaging, funny, and full of insights into food AND human nature. I have underlining and circles and notes on almost every page. The depth of research and charming writing are worth so much more than the price of the book. This is a treasure I will keep mining for years to come.

[zeke · Rating 5 out of 5]

A simple, but a genius idea of a book on cooking, 10/10 wholeheartedly recommend. The writing style is very fun too— although the authors British references make no sense to me.

[Patricia · Rating 4 out of 5]

Niki Segnit is fun to spend time with. The first time I borrowed it, I just read it and it really got me thinking.

Second time I tried recipes, and while they were good I didn't find the book as engaging.

[Priscila Villalobos · Rating 3 out of 5]

I baked brioche many times thanks to the advice on this book. I was surprised when I found that pan de muerto and conchas, a traditional mexican bread, is an orange scented brioche! Here you can start with the fundamentals of each type of bread, sauce, pastry, dressings ... and decide your leeway.