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Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs ... Read more

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A delightful cookbook put together by a Belgian Refugee in England during the First World War. ... Read more

Customer Reviews (1)

Excellent cookbook
Excellent Belgian cookbook. Details recipes from all over Belgium, dividing them on a regional basis. No pictures, but the recipes themselves speak volumes. There are quite a few recipes using game which may not appeal to everyone. This is a more complete look at Belgian cuisine rather than the very good 'Everyone eats well in Belgium', which concerns itself with Flemish cuisine.I would definately recommend this cookbook. ... Read more

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This book has DirectLink Technology built into the formatting. This means that we have made it easy for you to navigate the various chapters of this book. Some other versions of this book may not have the DirectLink technology built into them. We can guarantee that if you buy this version of the book it will be formatted perfectly on your Kindle. ... Read more

Customer Reviews (1)

it's alright...
This cookbook is alright...i had hoped for a better one.. it seems they all have the same tired recipes in them... over and over.. even the old ones that i ordered have the same recipes as the new ones... i'm not disappointed but i would love it if someone would come out with a better version ... Read more

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This digital document is an article from Gale Encyclopedia of Multicultural America, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 6951 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Contains 8,000 to 12,000 word essays on specific culture groups in the United States, emphasizing religions, holidays, customs, and languages in addition to providing information on historical background and settlement patterns. Also covers ethnoreligious groups such as Jews, Chaldeans, and Amish. Each essay lists organizations and research centers; name, address, and contact information for periodicals, radio, and television stations; and a further readings section. ... Read more

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Relax, its only Belgian Cooking relates the story of Anne-Marie who moved to the US 21 years ago. Through the book she conveys her recipes, which allowed her to enjoy, teaching full time, raising four children, loving the same husband, and entertaining her familys friends, Each recipe is illustrated with a full color picture.Author will sign your copy if asked to do so. ... Read more

Product Description
The recipes in this little book have been sent by Belgian refugees from
all parts of the United Kingdom, and it is through the kindness of these
correspondents that I have been able to compile it. It is thought, also,
that British cooking may benefit by the study of Belgian dishes.
The perfect cook, like Mrs. ’Arris or the fourth dimension, is often
heard of, but never actually found, so this small manual is offered for
the use of the work-a-day and inexperienced mistress and maid. It is not
written in the interests of millionaires. The recipes are simple, and
most inexpensive, rather for persons of moderate means than for those who
can follow the famous directions for a certain savory: ”Take a leg of
mutton,” etc. A shelf of provisions should be valued, like love-making,
not only for itself but for what it may become.

SAVORIES: If you serve these, let them be, like an ankle, small and neat
and alluring. This dish is not obligatory; recollect that it is but a
culinary work of supererogation.

SOUP: Let your soup be extremely hot; do not let it be like the
Laodiceans. You know what St. John said about them, and you would be
sorry to think of your soup sharing the fate which he describes with such
saintly verve. Be sure that your soup has a good foundation, and avoid
the Italian method of making consomm´e , which is to put a pot of
water on to warm and to drive a cow past the door.

FISH: It is a truism to say that fish should be absolutely fresh, yet
only too many cooks think, during the week-end, that fish is like the
manna of the Hebrews, which was imbued with Sabbatarian principles that
kept it fresh from Saturday to Monday. I implore of you to think
differently about fish. It is a most nourishing and strengthening food
–other qualities it has, too, if one must believe the anecdote of the
Sultan Saladin and the two anchorites.

MEAT: If your meat must be cooked in water, let it not boil but merely
simmer; let the pot just whisper agreeably of a good dish to come. Do you
know what an English tourist said, looking into a Moorish cooking-pot?
”What have you got there? Mutton and rice?” ”For the moment, Sidi, it is
mutton and rice,” said the Moorish cook; ”but in two hours, inshallah,
when the garlic has kissed the pot, it will be the most delicious
comforter from Mecca to Casa Blanca.” Simmer and season, then, your
meats, and let the onion (if not garlic) just kiss the pot, even if you
allow no further intimacy between them. Use bay-leaves, spices, herbs of
all sorts, vinegar, cloves; and never forget pepper and salt.

Game is like Love, the best appreciated when it begins to go. Only
experience will teach you, on blowing up the breast feathers of a
pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a
rule, are very particular about the dressing of game, though they may not
all be able to tell, like the Frenchman, upon which of her legs a
partridge was in the habit of sitting. Game should be underdone rather
than well done; it should never be without well-buttered toast underneath
it to collect the gravy, and the knife to carve it with should be very,
very sharp.

VEGETABLES: Nearly all these are at their best (like brunettes) just
before they are fully matured. So says a great authority, and no doubt he
is thinking of young peas and beans, lettuces and asparagus. Try to dress
such things as potatoes, parsnips, cabbages, carrots, in other ways than
simply boiled in water, for the water often removes the flavor and leaves
the fiber. Do not let your vegetable-dishes remind your guests of
Froissart’s account of Scotchmen’s food, which was ”rubbed in a little
water.”

SWEETS: It is difficult to give any general directions for sweets. They
should be made to look attractive, and they should be constantly varied.
The same remarks apply to savories, which last ought always to be highly
seasoned, whether hot or cold.

MADE DISHES are a great feature in this little book. ... Read more

Customer Reviews (2)

No measurement
I wish I had read the review. This book has almost no measurements of recipee items. Ingredients are mentioned with instructions.

My expectation of a cook book is a list of ingredients with quantities of each. Then an instruction of what to mix together what to cook first etc.

This is a freelance cooking book with very little mention of quantities of ingredients. short paragraphs on how to cook are made covering put carrots in etc.

Not my idea of a cook book.

This Cookbook is Wonderful
Written during the first World War for displaced Belgians, The Belgian Cookbook is an absolute gem for those who do not enjoy cooking by strict recipes.Nearly all of the recipes in this book do not call for measurements, but rather ask for 'handfuls' of this and 'bunches' of that.I believe one recipe even calls for a peck, which is in fact a measurement, but I bet you wouldn't be able to measure it.I bought this after finding in on Google books and noticing a recipe for a tomato salad that begins: "Some people think that you can make a salad by slicing tomatoes and shallots and throwing in a little vinegar and oil.That is not a salad.That is ignorance."I knew I had to have it after that.The recipes are excellent and call for mainly fresh vegetables and delicious sauces.I think that they are healthy and satisfying, and that this is the way people should eat.Highly recommended. ... Read more

Product Description
Encyclopedia of European Cooking. 1962. Austrian, Belgian, British, Bulgarian, Czech, Dutch, Finnish, French, German, Greek, Hungarian, Italian, Polish, Portuguese, Rumanian, Russian, Scandinavian, Spanish, Swiss, Turkish, Yugoslav cooking. Spring Books. Green color cloth hardcover. 631 pages. Index. .Nicely illustrated with BW photos. ... Read more