Flavour

Walter Marskamp & Sally Mitchell

Creative vegetable-based recipes with sustainable seasonal products For hobby chefs and enthusiasts of healthy and vegetable-based food Discover new tastes and techniques, experiment and combine, and allow flavour to be your guide

In Flavour, Walter Marskamp, owner and chef of restaurant Yerba, presents a selection of over 70 dishes in which vegetables and edible plants play a key role. Every recipe uses as many parts of the same plant as possible. The result is an explosion of scents, colours, flavours and textures. When carrots are the main ingredients in a dish, they come into their own in all shapes and sizes: roasted until they are dark brown, pickled, smoked or mashed.

Yerba’s ‘plant forward’ philosophy puts plants in the spotlight and makes meat optional. Some recipes, for instance, mention adding some meat or fish as a suggestion. This way, the choice for less meat and more vegetables on the table becomes easier for everybody.

229 x 292 mm | 224 pages | 42,000 words full colour illustrations | hardcover all rights available

Walter Marskamp lived in New Zealand and Australia for 12 years, where he met Sally. Back in the Netherlands, he worked as a chef at Wilde Zwijnen and at Lotti’s. Now, he is the owner and chef of Restaurant Yerba in Amsterdam. Sally Mitchell used to run Starring at Jacob in Amsterdam-West and is now co-owner and manager of Yerba. Finally, a vegan restaurant that cooks maturely.

– The Volkskrant Magazine's journalist Hiske Versprille on Yerba