Everybody Eats Well in Belgium Cookbook
Ruth Van Waerebeek; Maria Robbins
ISBN 10: 0761101063 ISBN 13: 9780761101062
Published by Workman Publishing Company, 1996
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Hardcover
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About this Item
Description:
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0761101063I4N00
Synopsis:
It's a country that boasts more three-star restaurants per capita than any other nation-including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day.
In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.
As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.
In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.
As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.
About the Author:
Ruth Van Vaerebeek is from the medieval city of Ghent, where she learned Belgian cuisine from her great grandmother, her grandmother, and her mother. She chefed at two leading restaurants at Ghent before traveling around the world. Currently she teaches French and Belgian cooking at Peter Kumps New York Cooking School.
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Bibliographic Details
Title: Everybody Eats Well in Belgium Cookbook
Publisher: Workman Publishing Company
Publication Date: 1996
Binding: Hardcover
Condition: Very Good
Dust Jacket Condition: No Jacket