The Taste of Belgium by Ruth Van Waerebeek

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Notes about this book

  • 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

  • Flemish carrot soup (Wortelsoep op z'n Vlaams / Soupe de carottes a la Flamande)

    • Rinshin on December 27, 2019

      Author indicated pumpkin or butternut squash can be substituted for carrots and half carrots and kabocha pumpkin were used. Followed the recipe but it did take longer for all vegetables to soften. The vegetable taste blended together and could not pinpoint one flavor over the other. Very good soup full of all the healthy vegetables in a concentrated and tasty form perfect for winter meal. Photo added.

  • Celeriac soup (Knolselderroomsoep / Potage aux deux celeris)

    • ashallen on December 13, 2019

      This is a nice soup with a gentle celery/celery root flavor. The celery flavor's definitely mellowed by the heavy cream - I might try substituting some milk/chicken stock for some of the cream next time to see if a bit more celery flavor comes through. Makes a generous quantity - I was glad I used an 8 quart pot. Freezes well.

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  • 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 Cookery

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?

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