Dutch & Belgian Food and Cooking

Here is a wonderful collection of more than 150 stepby- step recipes, ranging from simple farmhouse fare to timeless classics and fashionable urban innovations. The book opens with a comprehensive guide to the culinary history, culture and traditions of the Dutch and Belgian peoples, providing an insight into the development of the classic recipes, while a directory of ingredients explores the most commonly used local foods. These include fresh vegetables, in particular potatoes, asparagus and Belgian endives; a range of flavourings, such as artisan spices, vinegars, mustards and beers; and an abundance of fresh fish and shellfish.