What makes for a real Groninger meal?

A traditional bowl of stamppot, lovingly prepared at home? A giant bowl of mosterdsoep met spek, served with crusty white bread? A cheeky eierbal at two in the morning, still steaming from the deep fryer?

All good answers. But, as this book goes to show, Groninger cuisine is much more than just the classics.

Produced with love by students at the University College Groningen, the New Groninger Cookbook explores what happens when a nuchter Dutch city collides with students and migrants from around the world.

By turns surprising, entertaining, and delicious, the recipes in this book reveal a whole new side of Groninger cuisine: a side that will keep you coming back for more.

Contrubutors: Zechariah Allmlaji, Willemijn Amersfoort, Fenne Bagust, Marie Barel, Milly Bellm, Irene Boven, Aniek Busker, Torge Hilken, Annina Junnonen, Kiek Korevaar, Ava Molleson, Felim Murphy, Capria Olivier, Frances Payne and Inge Smallegange.

Photography: Rhiannon Bruce, Melvin Coolen, Alexander Sobotta, Kaja Warnke and Ryan Mitchell Wittingslow

Editing: Daniel Gloerfelt-Tarp, Frances Payne and Ryan Mitchell Wittingslow


University of Groningen Press | UGP

The physical books of the University of Groningen Press are distributed in collaboration with Uitgeverij kleine Uil.

The Open Access editions are available University of Groningen Press

ISBN ePDF: 9789403428505

The New Groninger Cookbook


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