‘It’s unconventional and about more than just the food, it tells stories.’
– Just a little while longer and it arrives: Cuisine Carine, recipes and notes by Karin Gaasterland: how does that feel?
I can’t wait but am also terrified.
– For the people who don’t know you: who is Karin Gaasterland?
A self taught chef who loves good food!, Food, cooking and everything about it has been spoon-fed to me, just like the fact that it is more than just the food. After 23 years of running the kitchen in my own restaurant ‘Balthazar’s Keuken’ I started cooking in Mallorca, Marrakech and Paris. I am free in my kitchen and free in my head.
– Many cookbooks have been published. Why was there still room for your book?
Because it’s unconventional and about more than just the food, it tells stories. Because it’s the nicest cookbook there is.
– What are the most important ingredients in a typical Karin Gaasterland menu?
Butter, alcohol, garlic and all the beautiful products that are offered to me at the time.
– We understand that you work and cook by feel. What was it like to have to work in such detail.
Difficult. Over the years, I never documented anything, and that gave me the freedom to always develop new recipes. When creating this book I cursed myself for it. It was so much work to redevelop and test everything. Yet, that cooking by feeling is what I keep doing. I’m still looking for someone who will stand next to me and write out everything I do for the next book.
– The photography is by none other than Zora Spook – your daughter. How did you feel about embarking on this adventure with her?
Fantastic! We understand each other. She is my daughter, she is my favorite person and extremely good at what she does. We worked hard, had lots of laughter and a great time together that strengthened our bond – if that was even more possible to do. Her work, her eye, her insight, her support. I wouldn’t want to make this book with anyone else and achieve this level with anyone else.
– Be honest: was it good or bad making a book?
I loved it, with the addition of writing and making a book in itself, my trade has a new dimension, I have acquired the taste for it now.
What I found hard was working with the recipe and the chosen location where we cooked and photographed around 150 recipes in 4 weeks. As it had a romantic ‘kitchen’ without a dishwasher, with a way too small gas stove and a stack of pottery mallorquin pans. We were broken and yet I would do it again. It appears to be who I am, what I do.
– Next month you will open a pop-up restaurant. Can you tell us more about that?
From September 12 I will cook six Sundays at O Bistro’. Between 1pm and 8pm, O Bistro changes into O Cuisine Carine for lunch and/or apero. Dishes from my book will pass by and of course you can buy the book there, signed.
About the book
Cuisine Carine by chef Karin Gaasterland is about cooking without limits, inspired by the ingredients and the people she encounters everywhere. Designed by MENDO, published by Carrera Culinair. Pre-order a signed copy now.
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