The SelbyYvette van Boven slicing beets in her Amsterdam apartment.Yvette Van Boven takes D.I.Y. cooking to the extreme. The Dutch chef, food stylist and illustrator is famous in her home country for “Home Made,” a cookbook in which she teaches readers how to make ice cream without a machine, smoked meat without a smoker, and cheese and dog biscuits from pantry staples. (Her dog, Marie, loves garlic.) At her restaurant in Amsterdam, Aan de Amstel, big enough to hold 36 diners, van Boven serves a menu of — you guessed it — local and largely organic food. The lineup of dishes revolves around seasonal produce, much of it picked at a garden nearby, and the wine list revolves around the dishes. “I would describe it as Mediterranean,” van Boven says of the menu, which at the moment features grilled lobster, Sardinian pasta, haddock with beets and fennel, fresh burrata and, for dessert, a house-made spicy coffee liqueur. “But it’s not just Italian or Spanish or French. It’s a mix of everything we know.” See our interactive slide show >>
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