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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.
Acquisto del libro
150 Dutch & Belgian Food & Cooking, Janny de Moor, Suzanne Vandyck
- Lingua
- Pubblicato
- 2013
- Rilegatura
- (In brossura),
- Condizioni del libro
- Danneggiato
- Prezzo
- 10,66 €
Metodi di pagamento
Ancora nessuna valutazione.
- Lingua
- Inglese
- Autori
- Janny de Moor, Suzanne Vandyck
- Editore
- Anness Publishing
- Pubblicato
- 2013
- Formato
- In brossura
- Pagine
- 256
- ISBN10
- 184681586X
- ISBN13
- 9781846815867
- Serie
- Descrizione
- 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.