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The Taste of Belgium, by Ruth van Waerebeek
Download PDF The Taste of Belgium, by Ruth van Waerebeek
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2015 Gourmand Award Winner BEST FOREIGN-INTERNATIONAL CUISINE
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?
- Sales Rank: #1452171 in Books
- Published on: 2014-12-19
- Released on: 2015-01-02
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 7.50" w x 1.50" l, .0 pounds
- Binding: Hardcover
- 320 pages
About the Author
Ruth Van Vaerebeek is from the medieval city of Ghent, where she learned Belgian cuisine from her great grandmother, her grandmother, and her mother. She chefed at two leading restaurants at Ghent before traveling around the world. Currently she teaches French and Belgian cooking at Peter Kumps New York Cooking School.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Great Book!
By S. Roberts
This arrived in the mail yesterday and I haven't been able to put it down! What a beautifully written and photographed book. Its emphasis on local ingredients and rustic family fare is key...it makes clear the Belgian lifestyle is to invest the time and care to cook good food. You don't have to live in Belgium to make the recipes work, though. It's very adaptable to any region (well, maybe not Antarctica, but hey...!)
There are some very interesting recipes I've never seen, and I look forward to trying them. Great uses of herbs! And beer, can't forget beer! Or chocolate!
The many stories and anecdotes about family are as heartwarming as they are engaging in relaying the author's background and perspective, and the sections discussing history and various ingredients very enlightening. Well worth the purchase, and I'm so glad to have it in my library! I'll use it often, and recommend it. I'm so glad I made this purchase.
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