Has anyone tried cooking the recipes in this cookbook (either the modern adaptations or the originals)? Maybe Ton Tielen or Dennis Bueno de Mesquita? If so recommendations for where to start? If not I may start working my way through the adaptations and post recipes for the ones that seem most successful/worth eating. Also can someone Dutch explain the significance of a "salon pastij" which google translates as a "salon pastry," which doesn't actually help much.