150 Dutch and Belgian Recipes

Author: Janny de Moor
Publisher: Lorenz Books
ISBN: 9781846815874
Category : Cooking
Languages : en
Pages : 256

Book Description
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.

Dutch and Belgian Food and Cooking

Author: Janny de Moor
Publisher: Lorenz Books
ISBN: 9780754820550
Category : Cooking, Belgian
Languages : en
Pages : 0

Book Description
Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs

Matters of Taste

Author: Donna R. Barnes
Publisher: Syracuse University Press
ISBN: 9780815607472
Category : Art
Languages : en
Pages : 184

Book Description
Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.

Recipes from a Belgian Kitchen

Author: Suzanne Vandyck
Publisher: Lorenz Books
ISBN: 9781908991225
Category : Cooking
Languages : en
Pages : 0

Book Description
"Explores Belgian food and cooking, with fascinating insight into its culinary customs, delicious recipes, and over 300 beautiful photographs... Includes wide selection of dishes from soups, appetizers and vegetale side dishes to fish, meat and poultry, as well as desserts and bakes"-- Back cover.

The National Provisioner

Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 824

Book Description

1,000 Foods To Eat Before You Die

Author: Mimi Sheraton
Publisher: Workman Publishing Company
ISBN: 076118306X
Category : Cooking
Languages : en
Pages : 1009

Book Description
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Ice and Cold Storage

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 306

Book Description

My New Roots

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

European Peasant Cookery

Author: Elisabeth Luard
Publisher: Grub Street Publishers
ISBN: 1908117923
Category : Cooking
Languages : en
Pages : 904

Book Description
Recipes reflecting the rich traditions of twenty-five countries, passed down through generations. Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more. Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

The Transformation of Maritime Professions

Author: Karel Davids
Publisher: Springer Nature
ISBN: 3031272129
Category : Business & Economics
Languages : en
Pages : 296

Book Description
This book deals with the economic impact of technological changes and the rise of passenger shipping on social relations on board and ashore in European shipping industries between c.1850 and 2000. The changes in motive power, communication techniques and positioning technologies and the rise of passenger shipping went together with the creation of new tasks and functions and the marginalization or disappearance of traditional jobs and skills. This book presents case-studies on changes in different maritime professions between the middle of the nineteenth century and the end of the twentieth century, covering the shipping industries of a variety of seafaring countries in Europe. The subjects include changes in maritime labour at large, changes in specific groups of deck, catering or engine room personnel, such as captains, cooks, catering personnel, engineers, or radio-operators. A number of chapters employ a prosopographical or micro-historical approach, while others apply a spatial perspective, analyze business records, materials from professional associations or distil information from large sets of quantitative data. This book will be of interest to academics and students of economic history, maritime and labour history.