The Food and Cooking of Belgium: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

About this book

The collection of recipes in this beautiful new book evokes the tastes and textures of traditional Belgian cooking. All the classics are here including Cream of Endive Soup Flemish-style Asparagus Beef Stew with Beer Belgian Frites and Chocolate Mousse providing a comprehensive guide to this glorious cuisine. Packed with over 300 specially commissioned inspirational pictures and delicious easy-to-follow recipes as well as cooks tips variations and complete nutritional information this unique new book is essential reading for anyone who loves to explore new cuisines and cook good food. Explores the geography climate and history of Belgium and gives a fascinating insight into the culinary customs and the ingredients that form the basis of this exciting cuisine Provides a comprehensive guide to the ingredients of the region including Belgian endive asparagus potatoes mussels charcuterie chocolate beer spices and condiments Features a wide selection of dishes from soups appetizers and vegetable side dishes to fish meat and poultry as well as desserts and bakes Includes more than 300 specially commissioned beautiful and evocative photographs with complete nutritional information given for every recipe About the Author Born and raised in Belgium Suzanne Vandycks culinary passion was ignited upon moving to California where she entered the food industry as a business professional. However she soon found that her heart was in creating food and began working and training with various international chefs. She eventually established her own business Worldchefs LLC. Suzanne is a guest instructor for many culinary schools including the Cordon Bleu school of culinary arts in Florence Italy. She conducts annual culinary and recreational tours in Italy Belgium and Mexico and has been awarded the title of outstanding Culinary Instructor of the Year