Search Results for Cuisine - Narrowed by: Cooking, Belgian.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bBelgian.$002509Cooking$00252C$002bBelgian.$0026ps$003d300?dt=list2024-05-17T06:29:14ZLa cuisine Chantraine : the complete collection of original recipes created at the Restaurant Chantraine in Brussels.ent://SD_ILS/0/SD_ILS:1269292024-05-17T06:29:14Z2024-05-17T06:29:14Zby Chantraine, Charles<br/>Call Number ARC 641.59493 CHA<br/>Publication Date 1967<br/>Format: Books<br/>Dutch & Belgian food and cooking : explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs / Janny de Moor & Suzanne Vandyck.ent://SD_ILS/0/SD_ILS:1285102024-05-17T06:29:14Z2024-05-17T06:29:14Zby Moor, Janny de<br/>Call Number 641.59492 MOO<br/>Publication Date 2011 2010<br/>Summary This book helps you discover the authentic tastes of two classic cuisines. You can explore the ingredients and cooking techniques, with regional dishes shown step by step in more than 750 stunning photographs. It is an exciting guide to the food of the Netherlands and Belgium, complete with over 150 easy-to-follow recipes. It 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. It includes chapters that 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. 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.<br/>Format: Books<br/>