"Are their two favorite things red wine and chocolate? Well, you are in the right place. Our Mondavi Private Selection Merlot is the centerpiece to this fantastic gift basket. It's bright aromas and flavors of cherry, plum and strawberry are going to...
First published in 1992, the Good Beer Guide to Belgium has developed a cult following among committed beer lovers and beer tourists. It is the definitive, totally independent guide to understanding and finding the best of Belgian beer and an essential companion for any discerning beer drinker visiting Belgium or seeking out Belgian beer in Britain. With details of the 120 breweries and more than 800 beers in regular production, 500 of the best hand-picked cafes, and every known brewery tour, beer festival, and museum of brewing, this is the definitive guide to Belgian beer, whether you are touring by train, bicycle, car, or armchair.
What's Cooking in Belgium is a culinary tour of the country with each chapter containing two classic recipes built around a theme. The themes include specific foods, Belgian landscapes, regions, cultures, lifestyles, and special occasions, all of which provide a rich portrait of the terrific flavors and wonderful versatility of Belgian cuisine.
Belgium's mercantile heritage has provided many different culinary influences to Belgian cooking. Dutch, German, & French obviously, but spices from Africa & the East are also present in numerous recipes. Belgian food combines the finesse of French cuisine with the generous portions of the Germans.
In beer drinking Belgium, hop shoots -the first buds of the hop plant and only available for six weeks- are considered the most expensive vegetable in the world!
Having talked to chefs and farmers, historians and curators up and down the country, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries.
Illustrated with beautiful photographs by Diane Hendrikx, this book could live in the kitchen or on your coffee table.
|Discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cooking combines haute cuisine with comfort food and substantial portions. Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine.|