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"title": "Sergio kookt! Deel 2 Van gember tot noot",
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"description": "Deel 2: van gember tot noot\ngember, griet, hert, inktvis, jonge prei, kalf, kervel, kokkels, krab, kreeft, lam, makreel, mosselen en noot.\n\"Een van mijn favoriete bereidingen thuis is een kalfsentrecote met primeurgroenten. Zoek je inspiratie voor een feestelijk gerecht, dan raad ik je m'n cocktail van kreeft met pompoen aan.\"\nMarc Declercq noteert en Koen Bauters en Tony Le Duc fotograferen.",
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"slug": "minestrone-culinaire-uitgeverij",
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"key_names": "Herman",
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