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Everybody Eats Well in Belgium Cookbook Paperback – Jan 8 1996

4.6 out of 5 stars 11 customer reviews

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Product details

  • Paperback: 384 pages
  • Publisher: Workman Pub Co (Jan. 8 1996)
  • Language: English
  • ISBN-10: 1563054116
  • ISBN-13: 978-1563054112
  • Product Dimensions: 18.6 x 2.3 x 23.2 cm
  • Shipping Weight: 721 g
  • Average Customer Review: 4.6 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: #137,834 in Books (See Top 100 in Books)
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Product description

From Library Journal

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.

From the Back Cover

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?


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

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