What's Cooking in Belgium

What's Cooking in Belgium

Author: Neil Evans

Publisher: Uitgeverij Luster

Published: 2016-04

Total Pages: 0

ISBN-13: 9789460581861

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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


Book Synopsis What's Cooking in Belgium by : Neil Evans

Download or read book What's Cooking in Belgium written by Neil Evans and published by Uitgeverij Luster. This book was released on 2016-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Taste of Belgium

The Taste of Belgium

Author: Ruth van Waerebeek

Publisher: Grub Street Publishers

Published: 2014-12-19

Total Pages: 713

ISBN-13: 1910690619

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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


Book Synopsis The Taste of Belgium by : Ruth van Waerebeek

Download or read book The Taste of Belgium written by Ruth van Waerebeek and published by Grub Street Publishers. This book was released on 2014-12-19 with total page 713 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Chefs of Belgium

The Chefs of Belgium

Author: William Asaert

Publisher: Lannoo Publishers

Published: 2014-02-15

Total Pages: 0

ISBN-13: 9789020905557

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Introduces the most influential Belgian chefs of the moment, each presenting three signature dishes.


Book Synopsis The Chefs of Belgium by : William Asaert

Download or read book The Chefs of Belgium written by William Asaert and published by Lannoo Publishers. This book was released on 2014-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces the most influential Belgian chefs of the moment, each presenting three signature dishes.

Food Culture in Belgium

Food Culture in Belgium

Author: Peter Scholliers

Publisher: Bloomsbury Publishing USA

Published: 2008-11-30

Total Pages: 261

ISBN-13: 0313344914

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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.


Book Synopsis Food Culture in Belgium by : Peter Scholliers

Download or read book Food Culture in Belgium written by Peter Scholliers and published by Bloomsbury Publishing USA. This book was released on 2008-11-30 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Be Our Guest

Be Our Guest

Author: Kathleen Billen

Publisher: Lannoo Publishers

Published: 2018

Total Pages: 0

ISBN-13: 9789401449823

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In '.be our guest', two ambassador spouses who believe in the power of gastronomic diplomacy gather together men and women bursting with talent, who are each in their own way an ambassador of Belgium: 13 great chefs, both acclaimed chefs and young kitchen rebels, as well as a world class bartender, beer sommelier, chocolatier, patissier and cheese master. They will surprise you with refined gourmet recipes that will also turn your table into an ambassador of Belgian hospitality. and leave it to the authors to spice it all up with interesting little details about Belgium?s national pride: its many beers, the Belgian fries, chocolate, cheese, diamonds and even spirits and wines.


Book Synopsis Be Our Guest by : Kathleen Billen

Download or read book Be Our Guest written by Kathleen Billen and published by Lannoo Publishers. This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In '.be our guest', two ambassador spouses who believe in the power of gastronomic diplomacy gather together men and women bursting with talent, who are each in their own way an ambassador of Belgium: 13 great chefs, both acclaimed chefs and young kitchen rebels, as well as a world class bartender, beer sommelier, chocolatier, patissier and cheese master. They will surprise you with refined gourmet recipes that will also turn your table into an ambassador of Belgian hospitality. and leave it to the authors to spice it all up with interesting little details about Belgium?s national pride: its many beers, the Belgian fries, chocolate, cheese, diamonds and even spirits and wines.

Massimo Bottura: Never Trust A Skinny Italian Chef

Massimo Bottura: Never Trust A Skinny Italian Chef

Author: Massimo Bottura

Publisher: Phaidon Press

Published: 2014-10-06

Total Pages: 296

ISBN-13: 9780714867144

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Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.


Book Synopsis Massimo Bottura: Never Trust A Skinny Italian Chef by : Massimo Bottura

Download or read book Massimo Bottura: Never Trust A Skinny Italian Chef written by Massimo Bottura and published by Phaidon Press. This book was released on 2014-10-06 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.

The Food and Cooking of Belgium

The Food and Cooking of Belgium

Author: Suzanne Vandyck

Publisher: Lorenz Books

Published: 2008

Total Pages: 0

ISBN-13: 9781903141540

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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.


Book Synopsis The Food and Cooking of Belgium by : Suzanne Vandyck

Download or read book The Food and Cooking of Belgium written by Suzanne Vandyck and published by Lorenz Books. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Belgium for Foodies

Belgium for Foodies

Author: Femke Vanandevelde

Publisher: Uitgeverij Luster

Published: 2021-10-11

Total Pages: 272

ISBN-13: 9789460582684

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- An insider's guide to the places every foodie should visit in BelgiumIn Belgium for Foodies Femke Vandevelde leads you to the best places in Belgium to eat and drink. Femke is a food writer and restaurant critic (for, i.a., De Morgen Magazine). She inherited a passion for great food and quality products from her grandmother, and as a journalist she is always in the know about what's happening in the Belgian culinary scene. In this guide she shares the places every foodie should visit in Belgium, from amazing food shops to extraordinary dining locations, and from top restaurants to simple local specialities. Discover such experiences as: - Vineyards that are worth the trip - the best Japanese restaurants - restaurants where chefs eat - the best places for Liege-style meatballs and much more.


Book Synopsis Belgium for Foodies by : Femke Vanandevelde

Download or read book Belgium for Foodies written by Femke Vanandevelde and published by Uitgeverij Luster. This book was released on 2021-10-11 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: - An insider's guide to the places every foodie should visit in BelgiumIn Belgium for Foodies Femke Vandevelde leads you to the best places in Belgium to eat and drink. Femke is a food writer and restaurant critic (for, i.a., De Morgen Magazine). She inherited a passion for great food and quality products from her grandmother, and as a journalist she is always in the know about what's happening in the Belgian culinary scene. In this guide she shares the places every foodie should visit in Belgium, from amazing food shops to extraordinary dining locations, and from top restaurants to simple local specialities. Discover such experiences as: - Vineyards that are worth the trip - the best Japanese restaurants - restaurants where chefs eat - the best places for Liege-style meatballs and much more.

Everybody Eats Well in Belgium Cookbook

Everybody Eats Well in Belgium Cookbook

Author: Ruth Van Waerebeek

Publisher: Workman Publishing

Published: 1996

Total Pages: 0

ISBN-13: 9780761101062

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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.


Book Synopsis Everybody Eats Well in Belgium Cookbook by : Ruth Van Waerebeek

Download or read book Everybody Eats Well in Belgium Cookbook written by Ruth Van Waerebeek and published by Workman Publishing. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

My Kitchen Alphabet

My Kitchen Alphabet

Author: Christophe Hardiquest

Publisher: Stichting Kunstboak

Published: 2015-02-05

Total Pages: 0

ISBN-13: 9789058564924

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Culinary star Christophe Hardiquest presents his own culinary alphabet, linking all letters of his kitchen alphabet to a flavour, ingredient or keyword that brings his culinary philosophy and his personality into the picture Christophe Hardiquest, chef of Restaurant Bon-Bon in Brussels, earned his second Michelin star earlier this year. Culinary guide Gault Millau awards him a top ranking too: with a score of 19 out of 20, Restaurant Bon-Bon is in the top 5 of the best culinary addresses in Belgium. With the alphabet as a guide Hardiquest presents his favourite products. He talks about his passion, his drive, inspiration and his entourage. Twenty letters stand for his most cherished ingredients, products that characterise his kitchen and around which the chef works out his exquisite signature dishes. Forty gourmet creations give the reader a taste of the craftsmanship and the impeccable taste palette of Bon-Bon. Master chef Christophe links the remaining letters of his kitchen alphabet to a keyword that brings his culinary philosophy and his personality into the picture. Text in English, French and Dutch. 80 colour illustrations


Book Synopsis My Kitchen Alphabet by : Christophe Hardiquest

Download or read book My Kitchen Alphabet written by Christophe Hardiquest and published by Stichting Kunstboak. This book was released on 2015-02-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary star Christophe Hardiquest presents his own culinary alphabet, linking all letters of his kitchen alphabet to a flavour, ingredient or keyword that brings his culinary philosophy and his personality into the picture Christophe Hardiquest, chef of Restaurant Bon-Bon in Brussels, earned his second Michelin star earlier this year. Culinary guide Gault Millau awards him a top ranking too: with a score of 19 out of 20, Restaurant Bon-Bon is in the top 5 of the best culinary addresses in Belgium. With the alphabet as a guide Hardiquest presents his favourite products. He talks about his passion, his drive, inspiration and his entourage. Twenty letters stand for his most cherished ingredients, products that characterise his kitchen and around which the chef works out his exquisite signature dishes. Forty gourmet creations give the reader a taste of the craftsmanship and the impeccable taste palette of Bon-Bon. Master chef Christophe links the remaining letters of his kitchen alphabet to a keyword that brings his culinary philosophy and his personality into the picture. Text in English, French and Dutch. 80 colour illustrations