Gastro, 99x cooking and eating - Bram Hahn

Since 2013, Bram Hahn has written the 'Culinary' column in EW . There are now more than 350 pieces, which arise from curiosity about the background of ingredients, dishes and culinary customs.

His own culinary career was limited to a part-time job as a cook in a cafe, in addition to his studies, but he never lost the pleasure in cooking and the interest in restaurants and food. So he started writing about it.

99 columns have been selected for this collection, which together provide a picture of the culinary trends of recent years, food as a cultural phenomenon, developments in restaurants, from fast food to haute cuisine, the food chain from field to plate and, above all, cooking yourself.

That is why the parts with recipes have been chosen in particular, so that this is not only a book to read, but also to cook from.

Bram Hahn (1973) has worked for EW since 2004. In 2009 he became chef of special productions, including STIJL Culinair , and since 2019 he has been knowledge & culture editor. He writes about nutrition and health, culinary trends and cooking, among other things.

'Bram gives you the reassuring feeling that cooking is not all that difficult' – Nicolaas Klei, wine writer

This paperback has 248 pages, including a recipe and keyword index.