Fiesta – The Mexico Cookbook by Tanja Dusy
Why it earned a permanent spot on my kitchen counter
Some cookbooks are beautiful. Some are useful. And then there are those you reach for Saturday morning when on that day you want to take your time and want to make something real good, flavourful, and rooted in tradition.Fiesta by Tanja Dusy is that kind of book.
I use it for all the Mexican staples that fill our table at home: empanadas, salsas, tacos, quick antojitos, and much more. When I’m cooking with chiles, even if it’s only one page in the book, it’s my go-to. Dusy’s flavour descriptions help me decide exactly which direction to take, smoky and deep? Bright and grassy?
This book has also been a quiet source of inspiration. My barbacoa started with an idea I found buried in a corner of a recipe here. Same for a quesadillas, because, quesadillas are absolutely not just cheese. Mushroom Spinach quesadillas , chorizo versions or my own Chorizo potato and carrot quesadillas a recipe I still need to post here… the book nudges you towards those possibilities without shouting for attention.
Fiesta for me is a confidence-building toolkit, I knew surprisingly little about Mexican cooking a couple of years ago and now I who cook Mexican food almost weekly because of family, habit, or simple obsession. If you love Mexican food and want a book that helps you cook it today, tomorrow, and next month, this one belongs on your shelf.
Get it on Amazon:
Fiesta Tanja Dusy (German)
Fiesta – Tanja Dusy (Dutch)
Biëstig Venloos (2018)
The little cookbook that brings Venlo back into my kitchen
I received Biëstig Venloos as a wedding gift from my aunt, back when I already knew I wouldn’t be living in Venlo anymore. Maybe that’s why this book hit me so hard. It’s small, unpretentious, and unapologetically local, and yet it follows me across borders like a piece of home stitched into my luggage.
This is the book I open when I’m homesick.
What I love is how it shifts so effortlessly between hyper-local and surprisingly international. One page gives you Kiep Bali, (Chicken Balinese style) the next takes you straight into a very limburgish stewed meat in Peaterke Döbbel (Local Beer), and then suddenly you’re staring at Duuvelkessaus, the “Devil’s Sauce” because of course every region in Limburg needs its own mischievous classic.
The entire book is written in Venlo dialect, which is a gift in itself. Reading it feels like hearing the voices of family, neighbours, cafés at the parade, or the a Sunday at the world famous VVV-Venlo. For me, the dialect isn’t just a linguistic detail, it’s the emotional anchor. It makes the food taste more like it should.
Biëstig Venloos is compact, versatile, and deeply personal. It’s not trying to be a grand culinary manifesto. It’s a storyteller. A companion. A reminder of where I come from and why that matters, even when I live far away. (available for the Biestig Venloos website)
Our Korean Kitchen
Your passport to Korean flavours, even from a tiny dorm kitchen
Some cookbooks feel like guides. Some feel like friends. Our Korean Kitchen feels like both, and then some.
What makes it brilliant is how it doesn’t just throw recipes at you. It starts by explaining the Korean meal itself: its balance, its versatility, its way of turning a simple table into a full experience. Then it goes deep into ingredients: noodles, tteokbokki (yes, those chewy rice cakes), drinks like makgeolli and soju, the rainbow of chili pastes, an …oh man… the Kimchi. If you think there’s only one type of kimchi, this book will change your mind. There are dozens, each with its own flavour, history, and purpose.
The recipes are calm, methodical, and accompanied by crisp imagery that instantly transports me back to Seoul. I can almost feel the frustration of my student-dorm days, when cooking was impossible. Learning to make Korean food only really began after I got this book in my own kitchen, and I can safely say: it’s a masterclass.
It’s meticulously organized, easy to navigate, and basically a lexicon of must-have Korean recipes. If you want authenticity, variety, and a gentle guide to the depths of Korean cuisine, this book is unbeatable. For me, it’s part reference, part inspiration, and entirely indispensable.
Get it on Amazon:
So Kocht Korea (German)
Our Korean Kitchen (English)
Texture Over Taste – Joshua Weissman
Why texture beats taste (and why this book proves it)
Man… do I even need to introduce Joshua Weissman? Ok, maybe later in the “People That Influenced Me” section.
I got Texture Over Taste because I loved his YouTube channel. Always something new, always dedicated to doing things right. And it shows. I use his brioche bun recipe all the time for my burger buns a adapted, version sometime, yte the principles stick.
What makes this book special is its focus: texture. Taste can be dialed up, tweaked, spiced, or sweetened, but if your texture is off, the dish fails. Weissman goes deep into chewyness, crunch, airiness,, fattiness and fluidity, and how all these elements interact on a plate. It’s not just a cookbook, it’s a guide to understanding how food feels, how it hits your mouth, and why that matters.
Of course, there are recipes too, and they’re brilliant. Take his chewy Jjolmyeon noodles, crispy Mezcal Tanghulu, or for a party, Joshua’s Jungle Juice, guaranteed smash hit.
This is a kitchen gem: part cookbook, part masterclass, and entirely inspiring. If you love cooking that surprises with every bite, this is a book you need on your shelf.
Get it on Amazon:
Textur über Geschmack (German)
Texture over Taste (English)
Pellegrino Artusi –
Science in the Kitchen and the Art of Eating Well
The encyclopedia of Italian cooking, long before anyone called it that
Before Artusi, Italian cooking was more a collection of regional habits than a unified tradition. He made it his mission to travel Italy, taste every dish he could find, and record it meticulously. The result? A masterwork that remains the backbone of classic Italian cuisine.
This is my go-to book when I want authentic Italian flavours: pasta, risotto, vitello tonnato… anything that carries the heart of Italy. It’s not a quick-reference cookbook; it’s the kind of book you sit with, calmly leafing through 479 pages of recipes, each one carrying history, personality, and inspiration. If you see an Italian dish appear on Sevy’s Daily, chances are Artusi whispered in my ear somewhere along the way.
From the Schnitzels of Livorno to Pizza Napoletana, and 17 different types of gelato, this book is more than a cookbook, it’s a culinary encyclopedia, a guide to Italy in every bite. It teaches technique, tradition, and above all, love for food done right.
Get it on Amazon:
Pellegrino Artusi – Sience in the Kitchen (English)
Pellegrino Artusi – Die Wissenschaft in der Küche (German)
Home Made – Yvette van Boven
The cookbook that brought me back to the kitchen and back to myself
There are those rare cookbooksthat remind you why cooking can be a life-changer. For me, Home Made by Yvette van Boven is exactly that.
I first discovered Yvette on a rainy October day when life felt a little heavy: studies dragging, a recent breakup, and a general sense of being lost. Watching her show inspired me to buy the cookbook. Opening it, I forgot the world around me. I was back in the kitchen, immersed in food, flavour, and creation.
This book is massive in its versatility. From Dutch buikspek to French-style liqueurs, from lobster to my personal favourite, how to make your own mustard, and yes, in Dutch we have a saying, “hij weet waar Abraham de mosterd haalt” (“he knows where Abraham gets the mustard”) it couldn’t be more fitting. Yvette really knows what she’s doing.
If I had to pick one cookbook to own, this could easily be it. Whole meals, small bites like borrelnootjes, barbecue experiments, it’s never boring. The book draws from French and Italian influences, while staying rooted in Dutch culinary tradition, making it a practical, inspiring, and endlessly useful kitchen companion.
For anyone who wants a book that teaches, inspires, and occasionally surprises, Home Made is a true asset.
Get it on Amazon:
Yvette van Boven – Natürlich Hausgemacht (Deutsch)
(Dutch affiliate link will follow soon, tech setup ;-))
Japanese Cooking (Step-by-Step Guide)
When the sushi restaurant is closed, you become the sushi restaurant
I’m by no means a Japanese cooking expert, but this book? I cherish it. During the height of the corona shutdown…a period no one wants to relive… I found myself craving sushi. My favorite restaurant was closed, my favorite rolls unavailable. So, naturally, I became the sushi restaurant.
This book leveled me up, I’m talking “boss battle ready.” After countless sushi experiments (and just as much sake), I can honestly say I now understand how to make solid sushi and basic Japanese dishes. Step by step, it holds your hand, explains which tools to use, and makes it clear that Japanese cuisine is far more than sushi.
Sure, many people know sushi and yakitori. But if you venture out grab an Asahi Super Dry, try Shabu-shabu, Tempura, or, my personal favorite, Sukiyaki (raw egg sauce optional), you’ll see what this book opens up. It’s not just recipes; it’s a passport to understanding, appreciating, and confidently cooking Japanese food at home.
Get it on Amazon:
Japanese Cooking – Step by Step (English)
China Modern – Ching-He Huang
The book that made me “Sevy,” long before Sevy’s Daily existed
I went through a phase where Chinese cooking completely took over my kitchen, one of the first deep dives in my culinary journey, and He Huang’s China Modern became my constant companion.
Back then, I was still studying, living in a student dorm, and already known as “cheffy.” Naturally, that nickname evolved into Sevy, an acronym of my own name, long before Sevy’s Daily ever existed. Around that time, I bought one of my first real cookbooks: China Modern. I was preparing for an internship in Shanghai and wanted to understand Chinese flavours before arriving.
Dishes like Chili Shrimp on Yellow Noodles were instant hits, but the crown jewel, the one I made so many times I lost count was her Barbeque Char Siu pork. Sweet, sticky, glossy perfection. The kind of recipe that makes people stop mid-bite and ask, “Wait… you made this?” And then there’s Sien Shu Gi, Crispy Chicken, extra nice with a Snow* Beer. Absolutely recommended.
Get it on Amazon:
China Modern – Ching-He Huang (German)
Kook School (Cooking School)
The simplest book that quietly becomes one of the best
Kook School looks deceptively simple at first glance, but that’s the beauty of it. It’s packed with visuals, step-by-step illustrations, and clear explanations that make even the more complex techniques feel approachable. Classic dishes feel timeless here, not because they’re fancy, but because they’re taught with a clarity that makes you think, “I can do this.” And you really can.
This is one of those books that works brilliantly with kids. Everything is pictured, everything is broken down, and the whole experience feels playful rather than intimidating. It’s cooking education disguised as fun. And honestly? I still love it today just as much as when I first bought it, literally for less than five euros. Probably the best five euros I’ve ever spent.
What makes Kook School special is its range. It moves effortlessly from European basics to Indian curries, Italian classics, Arabic dishes, and even Chinese recipes. It’s incredibly versatile, and for anyone starting a kitchen library, this is a serious contender for the “if you only buy one cookbook…” category.
It’s not fancy. It doesn’t try to be revolutionary. Instead, it teaches you how to cook well, step by step, with confidence. And that’s exactly why it has earned a permanent spot on my shelf.
No affiliate link availabe, but I do recommend you pick up a copy of something like this in your local bookstore. If you are serious about cooking, this really helps, it visually stimulates, makes things look easy, not too much reading!
Recepten Huishoudschool
My all-time favourite, the beating heart of Dutch home cooking
Already mentioned before, but it absolutely deserves its own space here it is my all-time favourite cookbook. This book is a portal straight into the soul of traditional Dutch cooking, yet it continuously surprises with its modern touches. It moves effortlessly from Dutch-Indonesian fusion classics to elegant preparations like oysters and even caviar. It shows that tradition and creativity do not exist on opposite ends of a spectrum; in this book, they live side by side.
There are recipes in here that I have made dozens of times. Oliebollen, Zandkoekjes, the kind of nostalgic dishes that smell like holidays and family kitchens. Sometimes I tone down the sugar or fat a bit, but they still work incredibly well. They hold up because they’re built on generations of practice.
This is also the kind of book that assumes you already know a thing or two. Not every recipe is spelled out down to the last gram. It often refers back to earlier “base” recipes, or relies on the cook having some general kitchen intuition. And honestly? I love it for that. It feels like learning from a grandmother who trusts you enough to fill in the blanks.
Recepten Huishoudschool is absolutely packed with recipes, stories, and culinary history. For me, it has a very special place in my heart. It’s more than a cookbook; it’s a reminder of where I come from, and why I started cooking in the first place.
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