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Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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Notes about this book

  • FoodSleuth on January 08, 2015

    Mashed Potatoes with Carmelized Shallots p. 239 4/28/01: EXCELLENT - needed more cream.

  • FoodSleuth on January 08, 2015

    Green Beans, Flemish Style p. 215 4/28/01: EXCELLENT - the whole family loved it

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  • ISBN 10 1563054116
  • ISBN 13 9781563054112
  • Linked ISBNs
  • Published Apr 26 1996
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

At last, a book that reveals Europe's best-kept culinary secret: Belgium. From three-star restaurants-of which the country has more per capita than France-to the legions of opinionated, accomplished, home cooks, Belgium and the Belgian people are passionate about good food. Starting with a humble mussel, fried potato, simple chicken, or piece of chocolate, Belgians find a way-and always a surprisingly easy way-to make magic. As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal?

A SAMPLE OF BELGIAN HOME COOKING

  • Smoked Trout Mousse with Watercress Sauce
  • Flemish Beef Stew Cooked in Beer
  • Mussels with Snail Butter
  • Waterzooi of Chicken
  • Quiche with Gorgonzola and Asparagus
  • Buttermilk Soup with Apples
  • Gratin of Belgian Endives
  • Braised Partridge with Cabbage and Abbey Beer
  • The One and Only Truly Belgian Fries
  • Flemish Yeast Pancakes, Breughel Style
  • Pears poached in Spiced Red Wine
  • Belgian Chocolate Ganache Tart


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