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In this charming introduction to a cuisine that fuses "French finesse" with German and Dutch country-cooking influences, Van Waerebeek, a Ghent native who teaches Belgian cooking in New York City, expands widely upon family recipes. In the anecdotal introduction, she describes Flemish food as "still deeply rooted in medieval cookery," with centuries-old reliance on such ingredients as nutmeg, saffron, almonds and dried fruits. Appetizers include vegetable dishes that, like Gratin of Belgian Endives, are rich in cheese; more than 20 hearty soup recipes are offered. Recipes featuring mussels, leeks and herring abound. Poultry and meat chapters focus on traditional favorites such as Waterzooi of Chicken ("a confusion of a soup with a stew," chock-full of herbs and vegetables) and meat loaf made with veal. Beer, used even in desserts, earns its own chapter, as does the much-loved potato ("traditionally Belgian fries were fried in the rendered fat of beef kidneys"). The chapter "Waffles and Pancakes" supplies the secret of real Belgian waffles (they are yeast-raised). With numerous sidebars throughout, on subjects from cafe life to quiche, Van Waerebeek evokes this homey, bourgeois cuisine with care and enthusiasm. Illustrations not seen by PW.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
When was the last time you saw a Belgian cookbook? Van Waerebeek, who grew up in Ghent and now teaches cooking in New York City, points out that much of the country's culinary tradition remains an oral one, passed down from generation to generation, and here she presents both her own recipes and those of her great-grandmother, grandmother, and mother. Belgian food is strongly linked to French cuisine, with German and Dutch influences, featuring fish and seafood, leeks, asparagus, cheese, and beer as the favorite ingredients?and don't forget the chocolate. Recipes include both homey, hearty dishes and more sophisticated fare, from Cod with Mustard and Gingered Carrots to Chocolate Chestnut Truffle Mousse. An essential purchase.
Copyright 1995 Reed Business Information, Inc.
I have been truly amazed at the authenticity of this Belgian cookbook. Having been raised in Belgium, I was pleasantly surprized to see so many familiar recipes. Read morePublished on Nov. 25 2001 by Amazon Customer
Really nice cookbook, great recipies, very authentic! Focuses on mainly Flemish recipies rather than those from the French and German speaking parts of Belgium. Read morePublished on May 14 2001 by Noel Molloy
You don't have to be Belgian to love this cookbook! It's truly awesome! All the recipes I've tried so far are great - and very easy to follow. Read morePublished on May 18 2000
This is THE best book in English on Belgian cuisine. People who have visited Belgium, love it's typical dishes: Belgian endives, aspargus, waffles, "Waterzooi", mussels,... Read morePublished on May 7 2000
I have tried almost every recipie in this book and they are all excellent. Not one failure ! Very practical, easy and with history. Read morePublished on April 23 2000
This is a great book ! Makes me feel good about being Belgian... (and hungry)
There is a wave of interest in Belgian cooking, especially in the UK. Read more
This is the most well-rounded single Belgian cookbook on Earth. The author explains everything so it's easy to understand and offers background information on the recipes and her... Read morePublished on Dec 28 1999 by Lee C. Carpenter