The cooking of most European countries is by now familiar to all Anglo-Saxon lovers of good food, with, perhaps, the notable exception of Belgian cuisine, for Belgium has long suffered from its proximity to its muchpublicised neighbour, France. This book tries to remedy this situation.To most foreigners, Belgian cooking is chips with mayonnaise or mussels, and, like all generalities, this one bears little or no relation to reality.As you read this book and the spectrum of regional Belgian cooking unfolds, an altogether different picture will come into focus - that of a cuisine as rich and varied as that of any other European country with a tradition of fine food, a cuisine that offers an enormous range of specialities, from the velvety egg and cream sauces of Flanders to the fragrant game dishes of the Ardennes.In this selection of recipes we have tried to give a composite picture, not only of a lovely country through the cooking of its provinces, but also of each type of cooking, from plain cuisine du terroir, or country cooking, to the most sophisticated regional classics: simple country fare such as the ootee d'Ardennes, nursery favourites such as the pain perdu au cramique, or, at the other end of the scale, the world-famous oie a t'inster de Vise.The drawings by Charles Burton capture perfectly the mood of the book, whilst the photographs, gathered from private and museum sources, are an evocation of life in the Belgian provinces at the turn of the century.
Détails de l'édition proposée
A taste of the belgian provincesEnid Gordon Midge ShirleyTuesday Group, 1982, couverture cartonnée sous jaquette quadrichromie, 224 pages, 21.9 x 28.7 cms D-1982.1393.1 Nombreuses photos monochrome brune régionalesTrès bon état ! => Sans taches, notes, ou soulignages quelconques ! Pas de pages pliées ou cornées. Seule la jaquette est légèrement défraîchie. Envoi au bic en page de garde