| The Food and Cooking of Belgium: Traditions, Ingredients, Tastes, Techniques, Over 60 Classic Recipes Contributor(s): Vandyck, Suzanne (Author) |
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ISBN: 1903141540 ISBN-13: 9781903141540 Publisher: Lorenz Books OUR PRICE: $26.99 Product Type: Hardcover Published: June 2008 Annotation: Strongly influenced by its proximity to southern France, yet retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine and fine ingredients with comfort food and substantial portions. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - European |
| Dewey: 641.594 |
| Physical Information: 0.66" H x 9.27" W x 11.16" (2.10 lbs) 128 pages |
| Themes: - Cultural Region - Benelux |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |