The Taste of Belgium
SynopsisPlot
First published in 1996 (and selling over 50,000 copies) but out of print for many years, now back by popular demand is Ruth Van Waerebeek’s wonderful compendium of Belgian recipes. Belgium is a country that boasts more three-star restaurants per capita than any other nation ̶ including France. In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots, Smoked Trout Mousse with Watercress Sauce, Braised Partridge with Cabbage and Abbey Beer, Gratin of Belgian Endives, Flemish Carrot Soup, Steak-Frites, Steamed Mussels, and desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping and Little Chocolate Nut Cakes.
Story
About this book
The Taste of Belgium is a cookbook by Ruth van Waerebeek containing 250 recipes drawn from Belgian cooking traditions. First published in 1996, the book sold over 50,000 copies before going out of print for several years. It was later reissued after sustained demand from readers and cooks who had used or sought the original edition.
Belgium sits between France, the Netherlands, and Germany, and its cuisine reflects that position. The recipes here range across soups, stews, fish, game, and grains, with dishes such as Flemish carrot soup, smoked trout mousse with watercress sauce, braised partridge with abbey beer and cabbage, veal stew with dumplings, and gratin of Belgian endives. Steamed mussels and steak-frites appear alongside less widely known preparations. A separate section covers desserts that feature Belgian chocolate, including ganache tart and small chocolate nut cakes.
The book's source material notes that Belgium has more three-star restaurants per capita than any other country, France included. Van Waerebeek organizes the collection around home-level cooking rather than restaurant technique, drawing on regional ingredients such as endive, abbey-brewed beer, and locally produced chocolate.
