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Recipes From A Belgian Kitchen (60 Authentic Recipes From Belgium's Classic Cuisine)
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$14.99
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Product Details
Author:
Suzanne Vandyck
Format:
Hardcover
Pages:
128
Publisher:
Anness Publishing (September 7, 2013)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9781908991225
ISBN-10:
1908991224
Weight:
9.6oz
Dimensions:
6.98" x 8.31" x 0.6"
File:
Eloquence-SimonSchuster_09032026_P10573212_onix30_Complete-20260903.xml
Folder:
Eloquence
List Price:
$14.99
Pub Discount:
65
Case Pack:
28
As low as:
$11.54
Publisher Identifier:
P-SS
Discount Code:
A
Overview
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.
,
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.
,
