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Everybody Eats Well in Belgium Cookbook - hardcover Van Waerebeek, Ruth|Robb...

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eBay item number:388109625478
Last updated on Jun 03, 2025 11:45:50 PDTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Release Year
1996
ISBN
9780761101062
Book Title
Everybody Eats WELLIN Belgium Cookbook
Publisher
Workman Publishing Company, Incorporated
Item Length
9.6 in
Publication Year
1996
Type
Textbook
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.1 in
Author
Maria Polushkin Robbins, Ruth Van Waerebeek
Genre
Cooking
Topic
Regional & Ethnic / European
Item Weight
32.9 Oz
Item Width
7.7 in
Number of Pages
384 Pages

About this product

Product Identifiers

Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761101063
ISBN-13
9780761101062
eBay Product ID (ePID)
906673

Product Key Features

Book Title
Everybody Eats WELLIN Belgium Cookbook
Number of Pages
384 Pages
Language
English
Topic
Regional & Ethnic / European
Publication Year
1996
Illustrator
Yes
Genre
Cooking
Type
Textbook
Author
Maria Polushkin Robbins, Ruth Van Waerebeek
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
32.9 Oz
Item Length
9.6 in
Item Width
7.7 in

Additional Product Features

Intended Audience
Trade
LCCN
95-032828
Dewey Edition
20
Dewey Decimal
641.59493
Edition Description
Teacher's edition
Table Of Content
EUROPE'S BEST-KEPT SECRET APPETIZERS, SALADS, AND SMALL PLATES A cool herring salad at a summer picnic, a slice of deeply flavored pork liver pate with prunes on a winter's eve, creamy country cheese packed with garden-fresh herbs anytime-these are just a few of the dishes that serve as starters for a lingering evening meal or snacks for a lazy Sunday afternoon. SOUPS Today, as they have for centuries, hearty broths simmer through the night over wood-burning stoves in deep rural Belgium. Come morning, they'll find their way into soups respendant with the season's bounty: tangy potato buttermilk soup, heady with freshly grated nutmeg, bold tomato soup laden with tiny delicately spiced meatballs, and deep green spinach soup laced with sorrel. FISH AND SHELLFISH No matter where you are in Belgium, the sea is never far. And in this fish-lover's paradise, seafood is celebrated-from the national dish, steamed tender mussels served with crispy Belgian fries to juicy eels basking in a luxurious lemony cream sauce to firm fresh herring baked en papillote with herbed butter. POULTRY AND GAME In days gone by, a humble stewed hen was the centerpiece of the frugal Belgian farmer's Sunday meal, while extravagant city dwellers dined lavishly on crisp roast chickens. At either table, it was a feast. Some other notable bird preparations: partridge and red cabbage simmered in rich, dark ale and poached chicken blanketed in a lemon veloute sauce. MEAT Long a mainstay of the national cuisine, meat is still king of the Belgian kitchen. In a manner befitting royalty, robust, succulent cuts of beef, pork, lamb, and venison are stewed in hearty red wine, pungent mustard, and sauteed with piquant gin and juniper berries. COOKING WITH BEER Belgian beer has all the nuances and nobility of its Gallic counterpart, wine. When paired with luscious honey-toned fruits or intense caramelized onions, beer lends a bittersweet quality to soul-warming dishes: comforting tender meatballs braised with endives in blond beer, rabbit sauteed with cherry beer and tart dried cherries, beef stewed in red currant jelly and dark beer. VEGETABLE AND FRUIT SIDE DISHES Honest, homey techniques celebrate fresh fruits and vegetables-with pleasingly complex results: sweet young Brussels sprouts are bathed in a simple sugar butter. The noble Belgian endive is braised with lemon and sugar. And crisp autumn apples are simmered in the ultimate comfort food: applesauce. POTATOES Whether they're fried, baked, boiled, pureed, stuffed, or gratineed, potatoes are a staple of any Belgian meal, be it casual or formal. Here are crisp Belgian fries-the national snack-and golden potato croquettes. Also, the Belgian variation on the universal favorites-mashed potatoes and stuffed baked potatoes. WAFFLES, PANCAKES, AND BREADS In Belgium, any celebration calls for crunchy, freshly baked, feather-light waffles-dusted with plenty of powdered sugar. And during
Synopsis
At last, a book that reveals Europe's best-kept culinary secret: Belgium. From three-star restaurants -- of which the country has more per capita than France -- to the legions of great home cooks, Belgium and the Belgian people are passionate about food. And with good reason. Combining a French foundation, hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best: slow-cooked, honest, nostalgic, and deeply satisfying., It's a country that boasts more three-star restaurants per capita than any other nation-including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day. In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes. As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.
LC Classification Number
TX723.5.B4V36 1996

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Zoom Books East

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4.0
4 product ratings
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  • by selecthomegoods24
    Nov 13, 2019

    'Warmly Recommended'

    Outstanding Cookbook - Awesome recipes, excellent instruction, compelling and entertaining side notes.

    Verified purchase: YesCondition: Pre-OwnedSold by: yelvi

  • by sdgarm_9
    Mar 27, 2025

    Great item!

    It is a brand new book and is perfect for my need.

    Verified purchase: YesCondition: Pre-OwnedSold by: betterworldbooks

  • by bamr_us_d6qc2fd
    Oct 21, 2020

    unoriginal and terrible for your colesterol

    most every dish based heavy doses of cream. no pics. very unoriginal and meeh dishes.

    Verified purchase: YesCondition: Pre-OwnedSold by: sophie*marie

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