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.
A Fervent Ode to Flemish culinary tradition and to generations of family cooking, from the author's peasant great grandmother's rustic, friendly, food to her mother's dedication to everything fresh. . . . Belgian food is cause for celebration. -Richard Olney, author of Simple French Food
At last, a book that reveals Europe's best-kept culinary secret: Belgium. From three-star restaurants-of which the country has more per capita than France-to the legions of opinionated, accomplished, home cooks, Belgium and the Belgian people are passionate about good food. Starting with a humble mussel, fried potato, simple chicken, or piece of chocolate, Belgians find a way-and always a surprisingly easy way-to make magic. As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal?
A SAMPLE OF BELGIAN HOME COOKING
Smoked Trout Mousse with Watercress Sauce
Flemish Beef Stew Cooked in Beer
Mussels with Snail Butter
Waterzooi of Chicken
Quiche with Gorgonzola and Asparagus
Buttermilk Soup with Apples
Gratin of Belgian Endives
Braised Partridge with Cabbage and Abbey Beer
The One and Only Truly Belgian Fries
Flemish Yeast Pancakes, Breughel Style
Pears poached in Spiced Red Wine
Belgian Chocolate Ganache Tart