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 1911621300
  • ISBN 13 9781911621300
  • Linked ISBNs
  • Published Aug 19 2019
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. 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 satisfying, perfect for a Sunday lunch, a dinner party, or a casual family gathering. Here in Ruth Van Waerebeek’s wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine. 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