Restaurateur and caterer Yvette van Boven’s popular cookbook “Home Made,” first written in Dutch in 2010, was translated into English, German, and French the following year. While the author appreciated her work going global, writing recipes for a worldwide audience presented some concerns as she penned her follow-ups, “Home Made Winter” and her latest, “Home Made Summer.” “It is important to me to find ingredients that everyone should be able to find in shops because I always find it very disappointing to try to make a recipe from a book and then you find out that you can’t get your hands on a special ingredient very easily,” says van Boven. “Because I didn’t know that the books were being translated into all these different languages, I’m not really sure if everything is really available in every shop over the whole world. But I have looked at that very carefully and also with my American editor, we look at substitutes for Dutch ingredients to make sure that everything is easily available.”
“Home Made Winter” focuses on dishes for the cold season, while “Home Made Summer” is a companion piece of sorts for outdoor cooking and eating.