EVERYBODY EATS WELL IN BELGIUM COOKBOOK

Van Waerebeek, Ruth & Maria Robbins

ISBN 10: 0761101063 / ISBN 13: 9780761101062

Published by Workman Publishing Company, 1996

About this Item

Clean, pristine, gift quality! The colorful jacket is protected by a mylar Brodart cover. Fast shipping, careful packing. ; 7.5 X 1 X 10 inches; 384 pages.

Seller Inventory # 43210

Bibliographic Details

• Title: EVERYBODY EATS WELL IN BELGIUM COOKBOOK
• Publisher: Workman Publishing Company
• Publication Date: 1996
• Language: English
• ISBN 10: 0761101063
• ISBN 13: 9780761101062
• Binding: Hardcover
• Edition: First Edition; First Printing.
• Condition: Fine
• Dust Jacket Condition: Fine

About this title

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.

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.