Noosh-e-Jaan stands for “enjoy your meal” in Persian, but literally means “may it nourish your soul”.
What do people eat in Tajikistan? What are the dreams of young Iranians? What does a Vietnamese fisherman’s day look like? To find the answer to these and many other questions, writer Tieme Hermans left his hometown of Zwolle to cycle to Bali in two and a half years. Everywhere he was warmly received and he became acquainted with the authentic folk kitchens he encountered. From spicy Burmese curry in a hidden temple to hilarious clumsiness with chopsticks and spicy noodles in a Chinese concrete kitchen.
In this book Tieme takes you along on his adventure and presents 32 special journeys.


* Cookbook of the year 2018 – Felix Wilbrink, De Telegraaf

* It is a book that evokes in me the need for much more. Many more stories about the adventures Tieme experiences along the way. – Jonah Freud, Trouw newspaper

* A true literary cookbook – Lonely Planet Netherlands

* Noosh-e-Jaan restores my faith in mankind – Anne van Blijderveen, de Boekenkrant

* This is no ordinary cookbook. And you can’t even call it a standard travel guide. A special bike ride, wonderful stories and tasty recipes make Noosh-e-jaan a book that you want to read. – We Test It

* Some passages read like an exciting boy’s book (Lost in the Mountains) at other times I imagine myself in the markets (Ukraine) or I can already smell the aromas of the meals described. I’m a fan. – Eva Hopstaken, Omnitraveler


A culinary bird’s eye view through the living rooms and kitchens of 33 countries through which Tieme cycled.

* Tieme writes beautifully, which is why this book is enjoyable in several respects. – Joke Boon, Boonappetit

* In Noosh e Jaan, Persian for tasty food, he recorded his adventures and larded them with 32 local dishes. I read it in one go. – Gereon de Leeuw, Gereon’s Kitchen.

* Tieme Hermans wrote the great book Noosh-e-jaan (Enjoy your meal). It’s a food travel report that he made during his bike ride from Zwolle to Bali (okay, last bit by boat). It took him 2.5 years. Along the way he wrote down what people do for their food in many faraway countries. What are they eating? How do they do that? By the time he needed shelter or food, he randomly turned right and presented himself the nearest door. Nowhere in vain, which is remarkable enough already. Or, yes, wait, he was stuck in a desert somewhere in Central Asia for two days where he barely made any headway and didn’t see a soul. That was scary. The dishes he ate, he was given in handwritten recipes. The nice illustrations in his book are by Yorick Bergsma. I read it in one go – Will Janssen, editor-in-chief