• luluf on May 19, 2021

  I think some English speaking countries just call it witlof, that’s what we call it in Australia and maybe in the UK too, hence no need for translation.

• robm on November 23, 2011

  Some recipes in this book call for "witlof" as an ingredient. For the linguistically challenged, I checked on Google: it's Dutch for chicory! (I thought it was white endive, but my Dutch isn't what it could be!) Why this wasn't translated into English with the rest of the ingredients is a minor mystery. But at least now we Dutch-challenged readers know what "witlof" is!

Notes about Recipes in this book

• Cabbage-soy salad

  • wester on January 21, 2015

    I thought this was pretty good, if a tad too sweet. My husband really liked it. I only had white cabbage, but I can imagine red cabbage adding more depth. I used 1/4 cabbage and this was plenty for two adults, so a full recipe would serve 8, not 4 to 6.

• Lemon celeriac mash

  • wester on November 07, 2014

    Quite nice - the ginger is a good addition. I just have to work out what I should serve it with.

• Witlof with ham

  • RosieB on June 02, 2015

    This was delicious but sooo rich. I served it with a beautifully grilled rib eye. The dish itself is easy to construct but takes a bit of time to cook. Hopefully it will still be good tomorrow!

• Beef with onions

  • wester on December 01, 2014

    Good everyday fare. I did not have the honey-mustard sauce asked for and I don't like honey that much anyway, so I subbed a teaspoon of mustard and a tablespoon of sherry.

• Cream of Jerusalem artichoke soup

  • wester on April 12, 2016

    The soup was nice but unremarkable. The topping was flavorful but way too sweet. Either greatly decrease the amount of sugar or slightly increase it and have it with some yogurt for breakfast.

• Caramel pork

  • e_ballad on January 01, 2019

    Fine, but not especially noteworthy flavour wise.

• Walnut tart

  • wester on November 29, 2014

    Excellent. The flavor was wonderful, it was the first tart to go at my birthday party. And the instructions were spot on. Succinct but everything needed to make the recipe succeed was there. A keeper.

• 7-hour leg of lamb

  • wester on April 08, 2017

    The lamb was wonderfully tender, but I thought the recipe instructions were a bit sparse. And it served four rather than six.

• Coriander meatballs

  • wester on June 10, 2015

    I did tweak this quite a bit so it's probably not the recipes fault that the meatballs were a bit dry. I think the meat mix can be quite wet if made according to the recipe, so they will probably be juicier if you just allow that - they're baked in the oven so holding shape is no big deal. I did expect more flavor from the herbs and spices - a tablespoon of cumin, a bunch of coriander, and both hardly noticeable.

• Frenchburger

  • tekobo on April 17, 2017

    A great dish to improvise around. Used Harissa and Dijon mustard as base of the burger and added a few mint leaves. Really good burger variation.

• Chicken with oyster mushrooms

  • e_ballad on June 20, 2017

    Stéphane - are you mad?! One KILOGRAM of oyster mushrooms??? Bonkers. I was lucky to get 500g from a local grower & felt that was a crazy amount. Covering the outside of the very small bird that we had, it was nowhere near cooked by the time listed. Add another 45 mins & it was finally cooked through. I'm guessing that the mountain of mushrooms insulated the meat from cooking through. The flaccid skin underneath also turned a grim shade of grey, which was even more unappealing. A complete disappointment for such a beautiful bird & such amazing mushrooms. Grrrr.

• Veal steaks with anchovies

  • tekobo on January 13, 2017

    Very simple to make, even with relatively thin veal rump steaks. Would double the vegetable garnish if you are not having any other sides.