Author Description

Product Description For the first time since opening its doors twenty years ago, Supperclub is releasing a cookbook: The Not-So-Holy Bible. As the name suggests, this English-language cookbook takes its inspiration from The Bible. Sodom and Gomorrah The Not-So-Holy Bible is made up of seven chapters of recipes. The chapters all refer in one way or another to the Bible. Alongside classic Supperclub dishes such as corn-fed chicken with caramelized Belgian endive and truffle vinaigrette, duck and popcorn salad, and vegan spring roll, the book also contains recipes for somewhat less traditional dishes. The chapter called The Sacrifice is dedicated to recipes that call for slaughterhouse by-products such as veal tongue, brains and bull s balls. Sodom and Gomorrah contains recipes calling for GHB, XTC and magic mushrooms. The Song of Songs contains recipes for erotic dishes, some of which were photographed in a brothel. All of the recipes are interspersed with Bible fragments and illustrations that have a religious tint. The Not-So-Holy Bible looks remarkably like its holier cousin: it is Bible-sized, contains gilt-edged pages and has a ribbon page-marker. Star chefs In edition to Supperclub corporate chefs, twelve Michelin star chefs have also contributed to the book. All have appeared at Supperclub as guest-chefs. They are served up to the public as the Twelve Apostles in the chapter entitled The Last Supper. Among the twelve: Celebrity chef Robert Kranenborg, Jonnie Boer, Michelin three-star chef of De Librije in Zwolle, and Sergio Herman, Michelin three-star chef of Oud Sluis in Sluis. The initiators The cookbook is an initiative of Supperclub owner Bert van der Leden, culinary journalist Mara Grimm and photographer Jan Bartelsman. The recipes have been created and developed by Supperclub corporate chefs Joost de Bruijn and Michiel van der Eerde. The graphic design is by Ruben van Nimwegen. Concept originator Mara Grimm explains: Why is Suppe