Dutch And Belgian Food And Cooking

Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs

Linked by a common past, the Netherlands and Belgium have similar cuisines. Although some dishes, such as moules-frites, pancakes, waffles and chocolates are famous around the world, there is much more to the traditional food of both countries, and this exciting volume explores some of the very best recipes that have remained a well-kept secret over the centuries. Discover national and regional specialities, such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, and Steamed Mussels with Celery. This beautiful book will inspire all lovers of the food of northern Europe.

This Gourmand Award winner for Best Foreign-International Cuisine “will broaden your horizons to the left of La Belle France and you will thank it” (Mostly Food & Travel Journal). Ruth van Waerebeek’s wonderful compendium of Belgian recipes celebrates the 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 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, and hearty. 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; Smoked Trout Mousse with Watercress Sauce; Braised Partridge with Cabbage and Abbey Beer; Gratin of Belgian Endives; Flemish Carrot Soup; Steak-Frites; Steamed Mussels; and desserts—some using the best chocolate on earth—including Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping, and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? “Ruth is an engaging writer, plenty of stories and reminiscences pepper the text. . . . Bask in Belgian goodness, a cuisine that really deserves to be better known.” —Foodepedia

Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

A modern interpretation of traditional Dutch cuisine, including unconventional (but familiar) and economical (but indulgent) recipes. Influenced by its colonial history, with bold flavors from places like Indonesia and Suriname, and by its proximity to its European neighbors, Dutch cooking includes dishes that are wholesome, economical, and stubbornly delicious.

Contains 250 recipes that reflect the cooking traditions of Belgium, covering the categories of appetizers, salads, and small plates; soups; fish and shellfish; poultry and game; meat; cooking with beer; vegetable and fruit side dishes; potatoes; waffles, pancakes, and breads; and desserts.

Recipes and Stories from a Food-loving Nation Having talked to chefs and farmers, historians and curators up and down Belgium, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They travelled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx this is a book that could live in the kitchen or on your coffee table. AUTHORS: Anna Jenkinson and Neil Evans are two Brits who have spent a large part of their lives in Belgium. Neil is passionate about cooking. Having grown up in Belgium, his first culinary experiments were with traditional Belgian dishes. Over the years he has bought and inherited a sizeable collection of Belgian cookbooks dating back more than a hundred years. Anna is an Oxford University graduate with more than fifteen years journalism experience. Her writings about life in Belgium have been published in international and local newspapers. SELLING POINTS: * A cookbook with a difference: not only will you find lots of mouth-watering recipes for traditional Belgian dishes, you will also read fascinating anecdotes about Belgium's cuisine. * New edtion of Luster's classic cookbook on Belgian cuisine. 150 colour illustrations