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Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium's Classic Cuisine - Hardcover

Vandyck, Suzanne

 
9781908991225: Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium's Classic Cuisine
Hardcover
ISBN 10: 1908991224 ISBN 13: 9781908991225
Verlag: Lorenz Books, 2013

Inhaltsangabe

RECIPES FROM A BELGIAN KITCHEN

60 authentic recipes from Belgium’s classic cuisine

Suzanne Vandyck

Over 300 photographs

• Discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes

• Explores the geography, climate and history of the country, and offers a fascinating insight into Belgium’s culinary customs

• Provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments

• Features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse

• Includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe

Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions.

In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine.

The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes.

Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.

About the Author

Suzanne Vandyck was born and raised in Belgium and now operates as an International Culinary Instructor and chef, working in Italy, California and Mexico as well as Belgium. She has been named outstanding Culinary Instructor of the Year, and has written an award-winning book on cooking for healthy living.
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Über die Autorin bzw. den Autor

Suzanne Vandyck was born and raised in Belgium and now operates as an International Culinary Instructor and chef, working in Italy, California and Mexico as well as Belgium. She has been named outstanding Culinary Instructor of the Year, and has written an award-winning book on cooking for healthy living.

Von der hinteren Coverseite

This title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.

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Verlag
Lorenz Books
Erscheinungsdatum
2013
Sprache
Englisch
ISBN 10 
1908991224
ISBN 13 
9781908991225
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
128
Kontakt zum Hersteller
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casetta@mondadori.it

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