Synopsis
The collection of recipes in this beautiful new book evokes the tastes and textures of traditional Belgian cooking. All the classics are here, including Cream of Endive Soup, Flemish-style Asparagus, Beef Stew with Beer, Belgian Frites and Chocolate Mousse, providing a comprehensive guide to this glorious cuisine. Packed with over 300 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cook’s tips, variations and complete nutritional information, this unique new book is essential reading for anyone who loves to explore new cuisines and cook good food.
* Explores the geography, climate and history of Belgium, and gives a fascinating insight into the culinary customs and the ingredients that form the basis of this exciting cuisine
* Provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, potatoes, mussels, charcuterie, chocolate, beer, spices and condiments
* Features a wide selection of dishes from soups, appetizers and vegetable side dishes to fish, meat and poultry as well as desserts and bakes
* Includes more than 300 specially commissioned beautiful and evocative photographs, with complete nutritional information given for every recipe
About the Author
Born and raised in Belgium, Suzanne Vandyck’s culinary passion was ignited upon moving to California, where she entered the food industry as a business professional. However, she soon found that her heart was in creating food, and began working and training with various international chefs. She eventually established her own business, Worldchefs LLC. Suzanne is a guest instructor for many culinary schools, including the Cordon Bleu school of culinary arts in Florence, Italy. She conducts annual culinary and recreational tours in Italy, Belgium and Mexico, and has been awarded the title of outstanding Culinary Instructor of the Year
À propos de la quatrième de couverture
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. Following centuries of invasion by numerous powers, including the Romans, Vikings, Spanish, Austrians and French, Belgium became the centre of the northern European spice trade during the Middle Ages. This resulted in the assimilation of many spices, including ginger, saffron, nutmeg, cinnamon and peppercorns, into every aspect of the culinary culture, including its world-renowned beer-making industry.
In this beautiful new book, Suzanne Vandyck explores the fascinating history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. Characteristic ingredients include fresh vegetables, in particular potatoes and Belgian endives; a range of flavourings, including spices, vinegars, mustards and beers; and, of course, exquisite chocolate. Game, meat, fish and shellfish are also popular, and mussels are cooked and eaten in every possible form.
This wonderful collection of recipes evokes the glorious tastes and textures of traditional Belgian cooking. Dishes range from sumptuous soups and mouthwatering appetizers, to succulent meat and poultry dishes, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. All the classics are covered, including Cream of Endive Soup, Flemish-style Asparagus, Beef Stew with Beer, Steamed Mussels with Celery and Onion, Belgian Frites and Chocolate Mousse, providing a comprehensive guide to this glorious cuisine.
Packed with over 300 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cook's tips, variations and complete nutritional information, this unique new book is essential reading for anyone who loves to explore new cuisines and cook good food.
About the Authors
Born and raised in Belgium, Suzanne Vandyck inherited her passion
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