The Taste of Belgium by Ruth Van Waerebeek

  • Asparagus, Flemish style (Asperges op Vlaamse wijze / Asperges a la Flamande) (page 14)

    from The Taste of Belgium The Taste of Belgium by Ruth Van Waerebeek

    • Categories: Sauces, general; Appetizers / starters; Belgian; Vegetarian
    • Ingredients: white asparagus; butter; hard-boiled eggs; parsley; nutmeg
    show

  • Show all Recipes...

Notes about this book

  • Leo on October 24, 2025

    I remember coming across Everone Eats Well in Belgium in a grim little shop in Southwold. It was love at first sight. This reprinted / retitled version is glossy and beautiful but I still return to the original. Many of the recipes are family favourites and both of my adult children have their own copies. It helps that we all love Belgium.

  • jinni on December 16, 2019

    This seems to be the same book as Everybody Eats Well in Belgium. There are a few photographs in The Taste of Belgium, line drawings in the older edition, but I think the text might be identical.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1909808180
  • ISBN 13 9781909808188
  • Published Oct 01 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

First published in 1996 (and selling over 50,000 copies) but out of print for many years, now back by popular demand is Ruth Van Waerebeek's wonderful compendium of Belgian recipes. Belgium is 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 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 comforting. 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: 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?

Other cookbooks by this author