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.
Linked by a common past, the Netherlands and Belgium have similar cuisines. Although some dishes, such as moules-frites, pancakes, waffles and chocolates are famous around the world, there is much more to the traditional food of both countries, and this exciting volume explores some of the very best recipes that have remained a well-kept secret over the centuries. Discover national and regional specialities, such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, and Steamed Mussels with Celery. This beautiful book will inspire all lovers of the food of northern Europe.
This book invites you to explore the authentic flavors of two classic cuisines through over 150 easy-to-follow recipes and more than 750 stunning photographs. It serves as an exciting guide to the culinary traditions of the Netherlands and Belgium, featuring a captivating introduction to their food history, culture, and local produce, alongside insights into national festivities. The chapters cover a wide range of dishes, including soups, appetizers, snacks, street food, fish, poultry, meat, salads, desserts, drinks, and baking. Each recipe is accompanied by cook's tips, variations, and complete nutritional breakdowns. While both countries share a common culinary heritage, this volume delves into lesser-known traditional dishes beyond globally recognized favorites like moules-frites and waffles. Discover regional specialties such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, and Steamed Mussels with Celery. This book is sure to inspire all lovers of northern European cuisine and reveal some of the best-kept culinary secrets of the region.