New food magazine for ambitious (home) cooks
RAUW is a one-off food magazine unlike anything previously made in the Netherlands. And one that makes you wonder why it should remain a one-off.
RAUW is a magazine made for cooks and made by cooks. The cooks behind Gastronomixs, that is. Gastronomixs is a fantastic online knowledge platform for chefs. Essentially, it’s a kind of idea generator for new recipes. Components and ingredients are offered as building blocks. With explanations of all the classic preparations and the latest techniques, clearly organised by ingredient or product group. You can combine them to your heart’s content.
Not only an inexhaustible tool full of ideas for professionals, but also for ambitious home cooks who want to experiment (full access is available by subscription, but the modest investment—six euros per month—is well worth it).
Also great: veterans such as John Halvemaan, Robert Kranenborg and Cees Helder explaining their signature dishes under the heading ‘pioneers of Dutch gastronomy’
One-off
And because Gatronomixs has been around for five years, a (one-off) magazine was called for. The creators call it an ‘insider lifestyle magazine’, but it is interesting for anyone with an above-average interest in food.
Ode to chefs
RAUW reads like an ode to the chefs and chefies who work tirelessly in the kitchen every day. The magazine includes, among other things: a—literally—look inside the kitchen, interviews with chefs about their motivations, the women behind top chefs (including Katja Schuurman, nowadays mainly known as the wife of chef Freek van Noortwijk), a beautiful photo series of the chef & his tattoo, and a section featuring culinary reference books that should not be missing from any bookshelf. Also great: veterans such as John Halvemaan, Robert Kranenborg and Cees Helder explaining their signature dishes under the heading ‘pioneers of Dutch gastronomy’.
Top 5
Such a wealth of information from the Gastronomixs database (by now containing descriptions of three thousand components) also offers a surprising insight into the recipes most consulted by chefs over five years: 1. recipe for basic sponge cake 2. red wine sauce 3. sous-vide-cooked salmon fillet 4. hake fillet fried in butter and 5. red port sauce.
Kudos to the creators of RAUW, a kind of food magazine that had never appeared in the Netherlands before and one that makes you wonder why it should remain a one-off.
RAUW magazine contains 148 pages, has a luxurious finish and costs €17.50. The magazine can be ordered online here.
