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Synopsis
Inspired by the cavernous brewery eating halls of Belgium, Denis Blais and Andre Plisnier opened their first Belgo restaurant in London in 1992, followed by a second in 1995, serving up mouthwatering cauldrons of moules et frites to a large and grateful clientele. Mussels--cooked 20 different ways--crispy french fries, and other tasty specialties, like Flemish beef stew, salmon on caramelized endives with pistachio sauce, and, yes, Belgian waffles--soon had diners hooked. Beer connoisseurship is an essential part of the Belgo philosophy. It is not only served as an accompaniment but is an essential ingredient throughout the cooking itself, and there are marvelous beer-enhanced preparations for lamb, rabbit, and venison. A lively, innovative introduction to Belgian cuisine, thoroughly adapted for the home cook.
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From the Inside Flap
t, is the definitive introduction to the many joys and rewards of Belgian cuisine. The Belgo Cookbook is a thoroughly practical guide to re-creating the food of this gastronomic country and celebrated restaurant, packed with easy, festive recipes for those who enjoy life.
From the Back Cover
Slick, quirky, and easy to digest. Innovative design puts a spin on the traditional formulaic cookbook."
-- Express
"About this title" may belong to another edition of this title.
- PublisherOrion Pub Co
- Publication date1998
- ISBN 10 0753804905
- ISBN 13 9780753804902
- BindingPaperback
- Edition number1
- Number of pages160
- Rating
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