The Food and Cooking of Belgium
Traditions, Ingredients, Tastes and Techniques in Over 60 Classic Recipes
By (author) Suzanne Vandyck
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Food and Cooking of Belgium by Suzanne Vandyck
Book DescriptionDiscover the complex flavours and sophisticated techniques of Belgium's classic cuisine, with 60 authentic recipes. Includes more than 300 specially commissioned beautiful and evocative photographs, with complete nutritional information given for every recipe
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Book DetailsISBN: 9781903141540
(279mm x 228mm x 17mm)
Publisher: Anness Publishing
Publish Date: 13-Aug-2008
Country of Publication: United Kingdom
Books By Author Suzanne Vandyck
150 Dutch & Belgian Recipes, Paperback (December 2013)
Linked by a common past, the Netherlands and Belgium have similar cuisines. This book features 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.
Recipes from a Belgian Kitchen, Hardback (July 2013)
Explores the history, rich culture and social traditions of the Belgian people, and the development of their cuisine. This title 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.
Dutch and Belgian Food and Cooking, Hardback (June 2010)» View all books by Suzanne Vandyck
Offers a collection of over 150 step-by-step recipes, ranging from simple farmhouse fare to timeless classics and fashionable urban innovations. This book discusses the culinary history, culture and traditions of the Dutch and Belgian people, providing an insight into the development of the classic recipes.
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