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Author : Janny de Moor,Suzanne Vandyck
Publisher : Lorenz Books
Page : 0 pages
File Size : 43,6 Mb
Release : 2010
Category : Cooking, Belgian
ISBN : 0754820556
Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs
Author : Janny de Moor,Suzanne Vandyck
Publisher : Lorenz Books
Page : 256 pages
File Size : 55,8 Mb
Release : 2017-08
Category : Cooking
ISBN : 1846815878
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.
Author : Ruth van Waerebeek,Maria Robbins
Publisher : Grub Street Publishers
Page : 713 pages
File Size : 45,5 Mb
Release : 2014-12-19
Category : Cooking
ISBN : 9781910690611
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
Author : Heleen A. M. Halverhout
Publisher : Unknown
Page : 71 pages
File Size : 48,6 Mb
Release : 1978
Category : Cookery, Belgian
ISBN : 0858352524
Author : Peter Scholliers
Publisher : Bloomsbury Publishing USA
Page : 261 pages
File Size : 54,6 Mb
Release : 2008-11-30
Category : Social Science
ISBN : 9780313344916
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.
Author : Ruth Van Waerebeek,Maria Polushkin Robbins
Publisher : Workman Publishing
Page : 0 pages
File Size : 47,6 Mb
Release : 1996
Category : Cookbooks
ISBN : 0761101063
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.
Author : Sylvia Pessireron,Jurjen Drenth,Martijn de Rooi,Linda Cook
Publisher : Unknown
Page : 132 pages
File Size : 40,5 Mb
Release : 2007
Category : Beverages
ISBN : UOM:39015064692430
More than 300 pictures, along with more than 25 recipes, celebrating typical Dutch food.
Author : Janny De Moor,Janny de Moor
Publisher : Unknown
Page : 166 pages
File Size : 47,5 Mb
Release : 2007
Category : Cooking
ISBN : PSU:000066826255
Explore the unique and delicious cuisine of the Netherlands with over 75 easy-to-follow recipes.
Author : Suzanne Vandyck
Publisher : Lorenz Books
Page : 0 pages
File Size : 55,7 Mb
Release : 2008
Category : Cooking
ISBN : 1903141540
The recipes in this book evoke the tastes and textures of traditional Belgian cooking. All the classics are here, including cream of endive soup, Flemish-style asparagus, bef stew with beer, Belgian frites and chocolate mousse. The recipes come with cook's tips, variations and nutritional information.
Author : Peter G. Rose
Publisher : Syracuse University Press
Page : 170 pages
File Size : 41,5 Mb
Release : 1998-09-01
Category : Cooking
ISBN : 081560503X
The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories. As a part of the larger work, The Pleasurable Country Life, The Sensible Cook records the foodways of rich middle-class households, the cooking methods and typical dishes they prepared, and the implements and ingredients they employed. Often the recipes are surprisingly sophisticated. From braising a chicken with orange peel and cinnamon to stuffing pigeons with a mixture of parsley, ginger, sugar, butter, and raisins, many of the dishes are still appealing today. Peter G. Rose has, in fact, adapted some two dozen of the recipes for contemporary use—tempting dishes such as “Shoemaker’s Cake,” a delicious combination of bread crumbs, butter, eggs, and stewed apples. Handsomely illustrated with Dutch genre paintings, The Sensible Cook will interest cooks, food historians, students of social and cultural history, and the large number of Dutch descendants in America. Most important, this book will be welcomed by all who enjoy good food.
Author : Neil Evans,Anna Jenkinson
Publisher : Uitgeverij Luster
Page : 0 pages
File Size : 54,9 Mb
Release : 2016-04
Category : Cooking, Belgian
ISBN : 9460581862
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
Author : Ruth Van Waerebeek,Maria Robbins
Publisher : Workman Publishing Company
Page : 0 pages
File Size : 45,6 Mb
Release : 1996-01-08
Category : Cooking
ISBN : 1563054116
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.
Author : Layla Tacy
Publisher : Independently Published
Page : 96 pages
File Size : 50,8 Mb
Release : 2021-08-28
Category : Electronic
ISBN : 9798466406993
If you want to name the top common traditional cuisines of the world, Dutch cuisine might not make your top 5. But this doesn't negate the fact that Dutch dishes are delicious and should be explored! They contain all the crazy and exciting flavors and tastes that you can ever dream of enjoying. It is time to explore Dutch with your palate by bringing traditional Dutch recipes into your home. This is not before we drop the disclaimer that with this cookbook if you go Dutch, you can never go back!!
Author : Ana Tominc
Publisher : Routledge
Page : 233 pages
File Size : 52,8 Mb
Release : 2022-02-14
Category : Business & Economics
ISBN : 9781000542325
This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.
Author : Emily Wight
Publisher : arsenal pulp press
Page : 349 pages
File Size : 49,5 Mb
Release : 2017-11-20
Category : Cooking
ISBN : 9781551526881
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.