The making of Puur Eten

16 July 2014
Love it!

Whenever I begin a new cookbook, my first feeling is one of fear. Will I be able to do it? Fortunately, this moment soon passes and the inspiration begins to flow. I work for about a year on each book: thinking about the recipes, doing the necessary background research, developing the concept. At a certain point, everything begins to come together: the concept, the recipes, the photos, the layout, etc. This is the moment when I need to merge all these loose elements into a single, coherent book; a book with a story to tell.

Before I begin, I buy a new ring binder. This makes me feel like a little girl again, starting my first day at school! I then go up to the attic and spread out all the texts and photos on the floor. I don't let anyone in; the slightest draft or gust of wind would have my papers flying all over the place! When I put the first recipe into the ring map, my feeling of nervousness returns. But I keep on puzzling with my thousand-piece puzzle until I am happy with the end result.

It is only then that I visit my publisher to give the book its definitive shape and form. As far as I know, I am the only food author in Flanders who makes books in this way: writing the recipes, doing the styling, arranging the contents, designing the layouts. For me, this is the only way to write a cookbook. I wouldn't be able to do it any other way.

It is a moment of great relief and satisfaction when my new book is finally presented to the press and to you, my public. I hope that my Pure Food makes you happy! 

'I have the best time when I lock myself away in the attic and piece together the book like a thousand piece puzzle.'

Pascale Naessens - Puur Eten cover