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, or Steamed Mussels with Celery. This book will inspire all lovers of the food of northern Europe. 150 DUTCH & BELGIAN RECIPES Discover the authentic tastes of two classic cuisines Janny De Moor and Suzanne Vandyck CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Janny De Moor is a freelance culinary writer and photographer working from the Netherlands. Her firm Janny de Moor Culinaire Producties has produced recipes and promotional material for multinational companies. She has written over 20 cookbooks. Suzanne Vandyck was born and raised in Belgium. She now lives in California, where she established Worldchefs International LLC, in which she operates as an international culinary instructor and chef.
Biblio NotesExplore the ingredients and cooking techniques, with regional dishes shown step by step in more than 750 stunning photographs An exciting guide to the food of the Netherlands and Belgium, complete with over 150 easy-to-follow recipes Features a fascinating introduction to the food history, culture and traditions of each country, including information on the local produce and some of the national festivities Chapters cover soups; appetizers; snacks and street food; fish and shellfish; poultry and game; meat; and salads and side dishes; as well as a mouthwatering selection of desserts and drinks, and a section on baking and breads Cook's tips, variations and complete nutritional breakdowns are provided throughout
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