01
Technique
The steps professionals do automatically, laid out clearly for home. No assumptions, no skipped stages.
The cookbook
Spijs. A cookbook for those ready to go further.
About the book
What a chef learns over years, bound in one hardcover.
Spijs isn't a collection of recipes. It's a book about what a professional kitchen takes for granted, and what the home cook is rarely taught: the choices, the technique and the reasoning behind a dish.
Written for anyone who wants to take real steps at home — beyond the stove, beyond the minutes on the timer.
What's inside
Three layers, one book
02
Season
Recipes with a reason: why this ingredient, in this season, in this dish — not because it can be, but because it should be.
03
Story
Every dish has an origin and a choice. They sit alongside the recipe — so you don't just cook, you understand.
What you cook says something — about your attention, your pace, your taste.
From Spijs
About the author
Tjitze van der Dam
Chef and culinary director. Tjitze learned his craft in kitchens like Waldorf Astoria, Ron Blaauw and De Vrienden van Jacob. Today he is the founder of Culinair AnnoNu, the initiator of 24H Chefs and the builder of the educational platform CuliQuiz. Spijs is his book for home cooks ready to go beyond the recipe.
Order now
Available to order.
Spijs
The cookbook by Tjitze van der Dam
What is second nature in a professional kitchen, laid out for anyone who wants to take real steps at home. Hardcover, published 2024.
- Classical techniques, clearly explained
- Recipes grounded in the seasons
- Hardcover · published 2024
€32.50per copy
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