1999: Het kookboek van de eeuw: De beste Nederlandse recepten

This is the original Dutch edition of Dutch Cookery: Savouring a century (2003, see here). Immediately it proved a big success. Within a year three editions appeared.

                                                       Nico de Rooij, Janny de Moor, Albert Tielemans

Janny de Moor was responsible for research and text, Nico de Rooij was the initiator and co-producer who led the publicity campaign, chef Albert Tielemans adapted the recipes to modern requirements and developed versions that could be prepared in large-scale institutional kitchens like those of rest homes and hospitals.

1998: Groot Arabisch kookboek

The Arab cuisine rests on age-old tradition which Janny de Moor as a Semiticist and Arabist was able to trace back to ancient documents which in some cases are at least 4500 years old. Her entertaining stories and inside knowledge of Arab cookery have produced a book that is extremely informative yet succeeds in preserving the spell of the 1001 Nights. Arab cookery is sparing in use of meat and fuel, compensating this with a most intelligent use of vegetables, herbs and spices. Therefore Arab cuisine may also be recommended as an ecologically friendly way of preparing food. For this book Janny de Moor travelled extensively in Lebanon, Syria, Jordan, Egypt, Oman, Tunesia and Marocco. In 2007 the third edition of this book appeared.

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