Ruth Van Waerebeek, Maria Robbins

The Taste of Belgium (eBook, ePUB)

• Format: ePub

Produktbeschreibung

This Gourmand Award winner for Best Foreign-International Cuisine "will broaden your horizons to the left of La Belle France and you will thank it" ( Mostly Food & Travel Journal). Ruth van Waerebeek's wonderful compendium of Belgian recipes celebrates the 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 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, and hearty. 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; 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-including Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping, and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? "Ruth is an engaging writer, plenty of stories and reminiscences pepper the text. ... Bask in Belgian goodness, a cuisine that really deserves to be better known." - Foodepedia

Produktdetails

• Verlag: Grub Street Cookery
• Seitenzahl: 320
• Erscheinungstermin: 20. Februar 2019
• Englisch
• ISBN-13: 9781910690611
• Artikelnr.: 49991464

Autorenporträt

Ruth Van Waerebeek is an adventurous traveller, international chef and cookbook author from Belgium. She was born and raised in the medieval town of Ghent where she learned to cook at the side of her mother, grandmother and her great-grandmother. She was a chef in two leading restaurants in Ghent before she set off travelling round the world. In the 1990s she worked in full time teaching at a school of culinary arts in New York. Since 2000 she has been the brand ambassador and the house chef of Chile's most important winery Concha y Toro. She travels regularly to the company's major events in Europe, Russia, USA, Latin America and Asia. She now runs the Mapuyampay Hostal Gastronómico and Cooking School in the heart of Chile's wine country. Her cooking classes have been profiled in Gourmet Magazine as one of the 50 best cooking vacations in the world.