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The Belgian Cookbook

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This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.


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This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

30 review for The Belgian Cookbook

  1. 4 out of 5

    Pascale

    In this intriguing little book full of recipes “sent by Belgian refugees from all parts of the United Kingdom,” -assumedly refugees from World War I-, with names and qualiticatives such as “Seulette” (“Lonely”), “Pour la Patrie” (“For the Fatherland”), “Chef reconnaissant” (“Grateful Chef”), “une amie au couvent” (“A Friend in a Convent”), etc., one would like to know more about these refugees’ life stories. But the recipes, most of them Belgian standards, nevertheless open a window to a time wh In this intriguing little book full of recipes “sent by Belgian refugees from all parts of the United Kingdom,” -assumedly refugees from World War I-, with names and qualiticatives such as “Seulette” (“Lonely”), “Pour la Patrie” (“For the Fatherland”), “Chef reconnaissant” (“Grateful Chef”), “une amie au couvent” (“A Friend in a Convent”), etc., one would like to know more about these refugees’ life stories. But the recipes, most of them Belgian standards, nevertheless open a window to a time when cooking was hearty and not necessarily caloric-count conscious: cream, milk, potatoes, roasts… It also sounds worthy of experimentation, especially since there are no weight specific indications beyond “ little of…,” “a dab of…,” “a good amount of…,” etc. I wish I could get a copy as fine as the Library’s, which they had to pull out of the stacks (since no one has borrowed this book in a very long time). It was the most gorgeous little book, with a red leather cover.

  2. 4 out of 5

    Jen

    Sample recipe from the book: "LEEK SOUP. Cut up two onions and fry them till they are brown; you need not use butter, clarified fat will do very well. Clean your leeks, washing them well; cut them in pieces and fry them also; add any other vegetables that you have, two medium-sized potatoes, pepper, salt, and a little water. Let all simmer for three hours, and pass it through a fine sieve. Let there be more leeks than other vegetables, so that their flavor predominates."

  3. 4 out of 5

    Donna Hicks

    Interesting This cookbook is presented as it's cooks must have made these recipes a long while ago. Not many measurements and a lot of driving... I don't know how much I'll cook out of it, but a great addition to my cookbooks!

  4. 5 out of 5

    Alice Peake

    Interesting read Ms. luck has a light hearted approach to the art of cooking which could give any cook the confidence to move forward with any dish. A variety of dishes for any kitchen.

  5. 5 out of 5

    Lee

  6. 5 out of 5

    Canoe41

  7. 5 out of 5

    Avis Black

  8. 5 out of 5

    Sherry B. Horton

  9. 5 out of 5

    Deborah Ottsen

  10. 4 out of 5

    Deb

  11. 4 out of 5

    Teresa Marbut

  12. 5 out of 5

    Brian

  13. 5 out of 5

    Chant

  14. 4 out of 5

    Lottee Omallee

  15. 5 out of 5

    Ronald Roche

  16. 5 out of 5

    Gary Kemper

  17. 5 out of 5

    F. Wilson

  18. 5 out of 5

    annemie vrints

  19. 5 out of 5

    jamie buckalew

  20. 5 out of 5

    Shelley M Albright

  21. 4 out of 5

    Marilyn Gordon

  22. 5 out of 5

    Michael Wolfe

  23. 4 out of 5

    lisa tyson

  24. 4 out of 5

    Katherine Harper

  25. 4 out of 5

    Redscarletto

  26. 4 out of 5

    Diana Blick

  27. 5 out of 5

    Justin

  28. 4 out of 5

    Whitney

  29. 5 out of 5

    Johnathan

  30. 5 out of 5

    Jen Carver

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