Dutch cuisine is very simple  and the cooking methods used are not very distinguished. It involves boiling, mashing, frying and broiling. The first Dutch cookbook was printed in 1514.

This cookbook is a sort of advertisement for Geske's internet blog and other published writings. It holds lots of illustrations and images of the completed recipes, as well as infamous historical paintings completed by Dutch artists.

The recipe was quite vague in regard to required ingredients; it did not specify the type of potato, onion, dry or fresh bay leaf, it did not specify the strain of milk. It was very generic which led us to believe that much can go wrong when making this recipe. Boerenkool is a form of "Stamppot" which is like saying "A pot of mashed food," which is very true of this recipe. It is as easy as chop, boil, drain, mash, enjoy!