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    RecipesManiac.com   >   National + Regional Cookbooks   >   Belgian

       
     

    How to Cook dishes from Belgium


    Belgium Belgium has is famous throughout the world for a number of food and drink products that come from the country, including Ardennes pâté, Belgian beers, Belgian chocolate, and of course waffles. Additionally, Belgium is also well known for its French fries (Dutch: Frieten; French: Frites), and some people are of the opinion that the best French fries in the world come from stalls, known as "frituur" or "frietkot" (Dutch), or "friture" (French), inn many Belgian squares.

    Cooked Belgian food is also very good too, and has a very good reputation. It has been said that say that Belgian cuisine offers the quality of French cuisine but with the portion sizes that you get in German cuisine, and there is in fact a certain truth to that.

    Belgian Waffle

    Some of the most popular Belgian recipes and dishes include:
    • Gegratineerd witloof (French: Chicon Gratin) - Endives (a bitter-tasting form of chicory) cooked in melted cheese.

    • Kippenwaterzooi (French: Waterzooi de poulet) - A chicken stew, with carrots, leeks and potatoes. Butter, cream and eggs are used in the recipe, enriching the dish.

    • Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Belgian Gueuze beer.

    • Luikse sla (French: Salade Liégeoise) - This is a green bean salad, with onions and bacon, and flavored with vinegar.

    • Mosselen-friet (French: Moules frites) - Mussels with French fries.

    • Paling In 't Groen (French: Anguilles au vert) - Eel soup, flavored with mixed herbs.

    • Stoemp - Mashed potatoes (and sometimes other root vegetables) with bacon and cream, and flavored with herbs and spices.

    • Viszooitje (French: Waterzooi de poissons) - A fish stew (eel, bass, carp or pike may be used), with carrots, leeks and potatoes. Butter, cream and eggs are used in the recipe, enriching the dish.

    • Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - A beef stew, somewhat similar to Beef Bourguignon (French: Bœuf bourguignon). However the stew is cooked in Belgian beer rather than red wine.


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    Belgian Cookbooks

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    150 Dutch & Belgian Recipes: Discover The Authentic Tastes Of Two Classic Cuisines

    By Janny de Moor

    Hermes House UK
    Paperback (256 pages)

    150 Dutch & Belgian Recipes: Discover The Authentic Tastes Of Two Classic Cuisines
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    • Hermes House UK
    Product Description:
    An exciting guide to the food of the Netherlands and Belgium, exploring regional ingredients and cooking techniques, and with 150 dishes shown step by step in glorious pictures.

    What's Cooking in Belgium: Recipes and Stories from a Food-loving Nation

    By Neil Evans

    Uitgeverij Luster
    Hardcover (224 pages)

    What s Cooking in Belgium: Recipes and Stories from a Food-loving Nation
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    Product Description:
    Having talked to chefs and farmers, historians and curators up and down Belgium, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx this is a book that could live in the kitchen or on your coffee table.

    Whats Cooking in Belgium: Recipes and Stories from a Food-Loving Nation

    By Anna Jenkinson

    Brand: Uitgeverij Luster
    Hardcover (200 pages)

    Whats Cooking in Belgium: Recipes and Stories from a Food-Loving Nation
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    • Used Book in Good Condition
    Product Description:
    • A cookbook with a difference!
    • Not only will you find lots of mouth-watering recipes for traditional Belgian dishes, but also fascinating anecdotes about the nation's
    • Illustrated with beautiful photography by Diane Hendrikx

    What's Cooking in Belgium is a culinary tour of the country with each chapter containing two classic recipes built around a theme. The themes include specific foods, Belgian landscapes, regions, cultures, lifestyles, and special occasions, all of which provide a rich portrait of the terrific flavors and wonderful versatility of Belgian cuisine.

    Belgium's mercantile heritage has provided many different culinary influences to Belgian cooking. Dutch, German, & French obviously, but spices from Africa & the East are also present in numerous recipes. Belgian food combines the finesse of French cuisine with the generous portions of the Germans.

    In beer drinking Belgium, hop shoots -the first buds of the hop plant and only available for six weeks- are considered the most expensive vegetable in the world!

    Having talked to chefs and farmers, historians and curators up and down the country, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries.

    Illustrated with beautiful photographs by Diane Hendrikx, this book could live in the kitchen or on your coffee table.


    Everybody Eats Well in Belgium Cookbook by Waerebeck, Ruth Van (1996) Paperback

    Workman Publishing
    Paperback

    Everybody Eats Well in Belgium Cookbook by Waerebeck, Ruth Van (1996) Paperback
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    Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium's Classic Cuisine

    By Suzanne Vandyck

    imusti
    Hardcover (128 pages)

    Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium s Classic Cuisine
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    • Aquamarine
    Product Description:
    Discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cooking combines haute cuisine with comfort food and substantial portions. Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine.

    Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (1996-01-08)

    Workman Publishing Company
    Hardcover

    Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (1996-01-08)
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    The Food and Cooking of Belgium: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

    By Suzanne Vandyck

    imusti
    Hardcover (128 pages)

    The Food and Cooking of Belgium: Traditions   Ingredients   Tastes   Techniques   Over 60 Classic Recipes
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    • Aquamarine
    Product Description:
    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.

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