150 Dutch & Belgian Recipes: Discover the Authentic Tastes of Two Classic Cuisines

by Janny de Moor (Author), Suzanne Vandyck (Author)

• Used

  Illustrated
  2013

  $3.31

  This book helps you discover the authentic tastes of two classic cuisines. You can explore the ingredients and cooking techniques, with regional dishes shown step by step in more than 750 stunning photographs. It is an exciting guide to the food of the Netherlands and Belgium, complete with over 150 easy-to-follow recipes. It features a fascinating introduction to the food history, culture and traditions of each country, including information on the local produce and some of the national festivities. It includes chapters that cover soups; appetizers; snacks and street food; fish and shellfish; poultry and game; meat; and salads and side dishes; as well as a mouthwatering selection of desserts and drinks, and a section on baking and breads. Cook's tips, variations and complete nutritional breakdowns are provided throughout. Linked by a common past, the Netherlands and Belgium have similar cuisines. Although some dishes, such as moules-frites, pancakes, waffles and chocolates are famous around the world, there is much more to the traditional food of both countries, and this exciting volume explores some of the very best recipes that have remained a well-kept secret over the centuries. Discover national and regional specialities, such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, or Steamed Mussels with Celery. This book will inspire all lovers of the food of northern Europe.

• Used

  Hardcover
  2010

  $12.51

  Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 800 photographs Here is a wonderful collection of more than 150 step-by-step recipes, ranging from simple farmhouse fare to timeless classics and fashionable urban innovations. The book opens with a comprehensive guide to the culinary history, culture and traditions of the Dutch and Belgian people, providing an insight into the development of the classic recipes, while a directory of ingredients explores the most commonly used local foods. These include fresh vegetables, in particular potatoes, asparagus and Belgian endives; a range of flavourings, such as artisan spices, vinegars, mustards and beers; and, an abundance of fresh fish and shellfish. Packed with over 800 stunning pictures, cook's tips and variations, this book is perfect for discovering the wonderful array of tantalizing dishes that the Dutch and Belgian gastronomies have to offer. This is an exciting guide to the food of the Netherlands and Belgium, complete with over 150 easy-to-follow recipes shown step by step and there are more than 800 evocative photographs to both inspire and guide. An introduction covers the food history, culture and traditions, including information on the local produce and some of the national festivities. Chapters cover soups; appetizers; snacks and street food; fish and shellfish; poultry and game; meat; salads and side dishes; and, a mouthwatering selection of desserts and drinks and a section on baking and breads. Cook's tips, variations and complete nutritional breakdowns are provided throughout.