Visser's Nederlandsch-Indisch Vegetarisch Kookboek

A culinary cookbook written in the early 20th century. This work primarily focuses on vegetarian cuisine tailored for the tropical climate of the Dutch East Indies, presenting a variety of recipes that utilize fresh ingredients and spices unique to the region. The author, who is already recognized for previous works on Indonesian cooking, aims to enhance the vegetarian diet in a culturally relevant context, appealing to both local and Dutch audiences. The opening of this cookbook introduces the concept of vegetarianism, elucidating its principles and the necessity of creating specific recipes suited for a vegetarian diet in the East Indies. Catenius-van der Meijden discusses the growing interest in vegetarianism, as well as the health benefits associated with it, and outlines the intended structure of the cookbook which includes recipes for soups, appetizers, egg dishes, sauces, and more. The author also emphasizes the importance of using fresh spices to create flavorful dishes, setting the stage for the diverse recipes that follow in the later chapters.