About packing cookbook
In About packing, Meneer Wateetons and René Zanderink teach you modern cooking with classic and sometimes downright primitive techniques. They show you how to create and preserve aromas and flavors by wrapping your food in clay, leaves, vegetables, salt, wood, animal materials, and the earth itself. In addition to countless recipes such as guinea fowl in blue-veined cabbage, sea bass in salt crust, pheasant in Drentse loam and an American clam bake, Over paking also contains countless how-tos for making a ground oven and building a hay box. With a good supplier and a regular oven in the kitchen, every reader can carry out the recipes themselves and experience how important it is to preserve the smells and flavors in the dish.