It is always so nice to know that visitors to my country are interested in our "Dutch Fare." I wish you good cooking and much fun preparing these typical dishes of the Netherlands. Heleen Halverhout

{HISTORY}

Featuring a collection of recipes compiled by Dutch home economist and cookbook author Heleen A. M. Halverhout in the 1950s and 1960s, Dutch Cooking was part of an innovative recipe exchange program that introduced traditional foods of the Netherlands to American cooks.

In this unique pen pal-style exchange between American food editors and foreign culinary representatives abroad, the US was first introduced to Heleen in the late 1950s, when she shared two of her favorite recipes from her homeland. One was for Christmas Bread and the other for shrimp croquettes. Both recipes were a big hit with American food editors new to this style of cooking and new to Heleen's warm and gracious hospitality. 

Full of country pride and good cheer, in Dutch Cooking Heleen introduces new audiences to some of the most beloved heritage recipes in the Netherlands. Including some introductory information on the types of foods that make up this unique cuisine, and the mealtime customs enjoyed by Dutch locals during a 24-hour time period, readers will find recipes for all meals of the day along with a few holiday favorites and seasonal specialties. 

Interesting recipes include Dutch Spice Cake, Meat-filled Pancakes, Vegetable Soup, Cinnamon Turnovers, Pickled Beef, Curried Chicken Fricassee, Fish Casserole with Mustard Sauce, Fried Rice, Stewed Beetroot, Bitterballen, John in the Sack, Curly Kale and Sausage Stew, Cabbage and Meat Ball Casserole,  Slemp, Brown Beans and Bacon, Mixed Herring Salad, Dutch Rusks with Red Currant Sauce, Holland Drop Scones, Peppernuts, Shrimp Croquettes,  Chocolate Custard, Hotchpotch, Kandeel, and St. Nicholas' Doll.

Although biographical information on Heleen is hard to find these days, Dutch Cooking was such a well-regarded cookbook during the mid-to-late 20th century that her recipes were still circulating in food columns with wonderful reviews up until the late 1990s.

In addition to a well-rounded representation of traditional Dutch recipes, this edition is fully illustrated throughout with pretty cover art by G.C. van der Starre and includes both Dutch and English recipe names and indexes along with British and American baking temps and conversion charts. 

Photo of Heleen Halverhout courtesy of The Pantagraph, Dec 5th, 1957

{SPECIAL FEATURES}

• 1972 Paperback Edition, 4th Printing
• 144 pages
• Illustrated throughout with black and white line drawings

{CONDITION}

In beautiful, practically brand-new vintage condition, this book contains no cooking spots, stains, or notations. The spine is not creased. The paperback cover on the front and back is very clean and bright. 

{SIZE}

Measures 8.25” (length) x 5.5” (width) x .5” (thickness) and weighs 8 oz.