An introduction to the culture and traditions of the Netherlands. It includes information on the local geography and produce, national festivities, key ingredients and cooking techniques. It explores the history of Dutch cooking and eating traditions, ranging from characteristic spicy dishes of the early Middle Ages to cosmopolitan eating styles.
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, and Steamed Mussels with Celery. This beautiful book will inspire all lovers of the food of northern Europe.
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