Plant: Botanical Gastronomy from the Kitchen of Restaurant De Nieuwe Winkel
Discover "Plant" – A Culinary Journey in Botanical Gastronomy
With every bite, make the world a better place.
The way we eat is pushing the planet to its limits—wastefulness, an obsession with meat and dairy, ignoring the seasons, and relying on convenience foods. Chef Emile van der Staak, the mastermind behind the two-Michelin-starred restaurant De Nieuwe Winkel and a We’re Smart Untouchable, believes it doesn’t have to be this way. Chefs, with their craft and creativity, can lead the charge toward a more sustainable future.
Through botanical gastronomy, a plant-based culinary philosophy inspired by food forests, Van der Staak proves that cooking with plants can be abundant, exciting, and delicious. In Plant, he shares over 80 innovative recipes and techniques—including fermentation and rediscovered ancient methods—that celebrate the richness of food forests.
This book isn’t just another food trend. It’s a call to rethink how we eat and cook, empowering us to bring balance back to our plates and the planet.
Available now for € 59,99 (only in Dutch). Perfect for food lovers, environmental enthusiasts, and those ready to take a bite out of a better future.
“Plant is stunning. Sustainability, local production, and the creative use of food forests: with foresight, Emile recognized the true potential of plant-based cuisine. The precise fermentation techniques and the use of the right acids elevate the recipes to an unparalleled level. We hope that young chefs, after this glimpse into the kitchen of De Nieuwe Winkel, will be inspired to embrace plant-based cooking as well.”
― Jonnie and Thérèse Boer
