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Everybody Eats Well in Belgium Cookbook | 
 enlarge | Authors: Ruth Van Waerebeek, Maria Robbins
Publisher: Workman Publishing Company
Category: Book
Buy Used: $44.80
New (1) Used (6) from $44.80
Rating:  25 reviews
Sales Rank: 79659
Media: Paperback
Pages: 384
Number Of Items: 1
Shipping Weight (lbs): 1.6
Dimensions (in): 9.1 x 7.2 x 0.9
ISBN: 1563054116
Dewey Decimal Number: 641.59493
UPC: 019628034113
EAN: 9781563054112
ASIN: 1563054116
Publication Date: January 8, 1996
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Excellent customer service. Order inquiries handled promptly.
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Product Description
It's a 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 French foundation, 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, bourgeois, nostalgic. 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. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.
As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.
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| Customer Reviews: Read 20 more reviews...
Everybody Eats Well in Belgium Cookbook November 27, 2002
Lee R. (Masnuy St. Jean, Belguim (but formally from Alaska!))
22 out of 23 found this review helpful
I've lived in Belgium for over five years. When I got here I knew no one. I happened to meet a wonderful Belgian woman with whom I fell in love with and married. This book was given to us by very good friends on our third anniversary a few months ago. My wife laughed at this peculiar present from Americans and put it with the rest of our cookbooks. However, some months ago she was trying to remember a family recipe and was having a difficult time recalling all the stuff that when in it. So she got the cookbook out, found the recipe, and prepared the food according to the book. Now, she cooks from this book on a regular basis and I am the benefactor of this. This was a great present and it truly is a great cookbook. It is very accurate and reflects the fine Flemish and French cuisine of Belgium. I highly recommend this book for lovers of good food.
Stupendous! Indispensible! More importantly delicious! December 2, 2004
The Justini (Hollywood, CA United States)
14 out of 14 found this review helpful
When I lived in Belgium, it drove me crazy the amount of attention and respect devoted to food. Why, I would wonder, can't we just pick up a box of cereal and call it breakfast? Now back in America, I realize what a true fool I was. Everything about the Belgian meal was phenomenal: the labor of love, the attention to detail, the combination of taste and texture and the presentation -- but mostly the quest for perfection. I almost did a backflip when I found this book, because I had bought many Belgian cookbooks written in French and Flemish but the conversions were difficult to do. Ruth Van Waerebeek not only makes certain that Belgian recipes can be made with American measurements, but she tells a bit about the culture that comes with the recipes, so you get a complete Belgian experience when you make the recipes. The waffle recipe works like a charm and will make a popular tradition -- these are amazing and authentic -- no frozen food aisle version can even come close. I also recommend the Mussels and Belgian Endive gratin recipes. The secret to amazing French Fries is in this book, as well. There is something amazingly satisfying about Belgian food. It is both simple and rich and it makes for a joyful meal. Everybody Eats Well in Belgium contains a treasure chest of recipes that will become family favorites and dinner party masterpieces. In short, this book is a steal at any price.
Everybody really DOES eat well in Belgium June 12, 2003
kristen (Simcoe, ON Canada)
10 out of 10 found this review helpful
I married into a Belgian family, and I have to say, I was intimidated by my mother-in-law's wonderful cooking. How would I ever measure up? In fifteen years, I've learned quite a few of her recipes, but after reading this book, I finally understand where she's coming from. Ruth Van Waerbeek not only introduces Belgian food and cooking, but an entire way of life. The recipes are great, and the stories and anecdotes are even better. This is one of those cookbooks you can sit and read cover-to-cover, even when you're not looking for a recipe. I'm ordering one for my mother-in-law --she'll love it!
The best Cookbook I've Ever Used February 10, 1999
8 out of 8 found this review helpful
My father always said that Belgian cooking is the best in the world. After a trip to Brussels, in which I was absolutely overwhelmed by the wonderful flavors of every meal I ate, I would have to agree with him. Belgian cuisine has its basis in medieval cooking, and favors such combinations as fruit with meat, and beer used to cook virtually anything. This cookbook is full of surprising and delicious food combinations, and these hearty recipes are wonderfully easy to make! Flemish Style Braised Endive is now one of my favorite things on earth to eat. Another big favorite in our household is Chicken with Grapes. The flavor combinations are fabulous.
 Great recipes (but quibbles about the rose-colored glasses!) October 31, 2005
Skip (Belgium)
8 out of 15 found this review helpful
As an American living in Flanders for many years I can vouch for the authenticity of the recipes and the quality of the results. There's a lot of good stuff in here, and it's well worth the purchase. I would only urge you not to read this book as a travel guide! The author must have been away from the country for quite a long time and her cultural information is pretty dated, or she is looking back with rose-colored glasses. For example, for all the romanticizing about Belgian home cooking I don't know anyone under retirement age who actually cooks much - the women are all working just like everywhere else in the world nowadays and most of this stuff gets bought in stores, not made at home. It's telling that she describes learning to cook at the shoulder of her mother, grandmother and great-grandmother, but that she herself is a professional cook - about the only job where people have time to prepare time-consuming dishes anymore, including in Belgium.
Also, much to my astonishment she describes Belgium's beautiful coastal villages - a month ago coastal development was voted by readers of 'De Morgen' newspaper as the worst blight of many blights on the Belgian landscape perpetrated by builders and a lack of city planning - a long wall of concrete apartment blocks overlooking the sea that is so ugly it has to be seen to be believed. The beaches are nice, but only with your back to the towns. Similarly she goes on about Belgians' love of vegetables...being from California I can only laugh at this one. Hardly anything interesting is grown in this climate - if you like green beans, cauliflower, endive and leeks you're in major luck, but once you've had them a million times you realize why people drink so much beer here - it puts you out of your misery.
The reality of today's home cooking is that it's meat and potatoes, with some boiled winter vegetables. Belgian cooking has moved to traiteurs and restaurants, and with all those people working and not cooking, incomes have improved, and they eat out for both the classics and for upscale cuisine. Restaurants are amazing - the quality is incredible for the price. So this book may describe a bygone era, but still characterizes the culinary heritage very well. It's comfort food for all those dark, rainy days.
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