The Belgian Cookbook Author:Nika Hazelton Again Mrs. Hazelton, one of America's most eminent food authorities, has championed a smaller European country that boasts a large and exciting cuisine, entirely unexpected and unknown to most Americans on thei first trip abroad. As in her earlier Swiss Cookbook, she first provides not only a "cook's tour" of the country of Belgium, but also a f... more »ascinating introduction to that nation's history, culture, arts and customs. The recipes, found in the second half, number 137, from piquant appetizers through a rich variety of cakes. They prove beyond doubt the Belgians' abiding affection for food, their special feelings for meats and fish and the myriad ways in which these can be made delectable (try a Waterzooi of Fish, Veal Kidneys Liegeoise, or Flemish Rabbit), the beautiful and tasty dishes that vegtables can make, and the glory of a fruity, bouffant dessert.
The distinction of Belgian cooking, it's spearate differences from French, German, or Netherlands gastronomy, is amply illustrated in clear, concie, tested recipes that the American housewife will find easy to follow. Whip up a Chervil Cream Soup! Set your guests gasping over Goose a l'Instar de Vise! Solve the Sunday-night-supper problem with Belgian Endives and Ham au Gratin! And aspire to Speculaas!« less