A beautiful book about the connection between different ingredients, ranging from starter to dessert. All cooperating cooks and members have thus sought a connection with their dishes: Veluwe venison fulet with cranberries from Terschelling: Limburg monastery pig with Betuwe Rubens apples; Frisian sugar bread with Schone van Boskoop; Zeeland lobster with Groningen dry sausage. This is just a sampling of the multitude of recipes. Let yourself be surprised by the diverse creations!