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Dutch & Belgian Food and Cooking, by Janny de Moor, Suzanne Vandyck
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Explore the traditions, tastes and ingredients of two classic cuisines, with more than 150 authentic recipes shown step by step in 750 photographs
- Sales Rank: #1928544 in Books
- Brand: Brand: Anness
- Published on: 2010-09-16
- Original language: English
- Number of items: 1
- Dimensions: 12.15" h x .94" w x 9.38" l, 3.60 pounds
- Binding: Hardcover
- 256 pages
- Used Book in Good Condition
About the Author
Janny de Moor is a freelance culinary writer and photographer working from 't Harde, in the Netherlands, who has written over 20 cookery books. In 2004 she won the prestigious Wina Born Award for the best culinary publication in the Netherlands. Suzanne Vandyck was born in Belgium and later moved to California, where she established Worldchefs International LLC (www.worldchefs.net). Suzanne published an international recipe book on clay cooking, Cooking for Healthy Living with Vita Clay, and has received numerous awards, including Outstanding Culinary Instructor Recognition in 2006 for ACE (Cupertino Adult and Community Education), Sunnyvale, California.
Most helpful customer reviews
14 of 14 people found the following review helpful.
Tasty recipes for food that's sort-of not-quite familiar
By Esther Schindler
I came across this cookbook while I was looking for something else on the shelves of my nearby public library. I'm familiar with most European cuisines, as I'm sure you are, but if someone offered me ten bucks for every traditional Dutch or Belgian dish, I couldn't afford the bus fare home. Hmm, mussels and frites? Beer? Chocolate? Endive? I've had a few excellent Belgian restaurant meals, though, and flipping through the cookbook in the library made me say Yum a few times. This came home with me -- and I am happy it did. Now it's in my Amazon shopping cart.
Because I'm not the only one who's ignorant of Dutch and Belgian history, its eating habits, or the evolution of its cooking (remember Dutch West Indies from school? Where do you think all those spices ended up?) I appreciated the very-readable history and overview with which the book begins.
Most of the cookbook, of course, is given over to the 150 recipes, accompanied by lots of photos. Not just the finished dish; in most cases there are also "how to make this" pictures; the book promises 750 photos, and none of them are gratuitous. If you treated this as just an "Oooh pretty" food porn book, you'd be very satisfied.
But there's no reason to stop with the pictures because the recipes are very appealing. The cookbook is organized in a familiar way: soups; appetizers; snacks and street food; fish and shellfish; poultry and game; meat; salads and side dishes; desserts and drinks; baking and breads. I'm tempted to say that it's "like" northern French or German cooking, though of course it's its own cuisine... Still, I see plenty of similarities with German food (which I love), such as the use of mustard and asparagus, and with country French food. In other words, while there are plenty of regional specialties here, you'll find most of the ingredients familiar -- and, for the most part, find-able in your local well-stocked grocery store. (Getting rabbit, pheasant, and venison is always ridiculously expensive here in the U.S. though. I'm likely to substitute chicken whenever I get around to making the "rabbit in cherry beer" recipe that's been calling to me.)
So far, I made the Flemish-style Beef Stew with Beer, which is a lot like other beef stews -- onion, beef, garlic -- but with Chimay beer (how could THAT be bad?) and, uniquely, finished off with two slices of rustic bread spread with a few tablespoons of mustard. It was a hit. I keep getting geared up to make one of the three mussel dishes listed, as soon as I can find a reliable purveyor of mussels. Let's see, shall it be the mussel soup, or steamed mussels with celery, or "mussel meal" with fennel, celery, onion, Pernod, and chervil? I also have my eye on a veal-and-prune stew with lemon; trout with almonds (which looks a lot like French recipes for the same thing); and endive, ham and cheese gratin (Hmm, I wonder what Belgian endive tastes like *cooked*?)
Without doubt, there's plenty to keep me occupied and well fed. I think you'll like this cookbook, too.
14 of 14 people found the following review helpful.
Stunningly Beautiful!
By M. Nelson
This stunningly beautiful cookbook was previously published as two separate titles: DUTCH COOKING and THE FOOD AND COOKING OF BELGIUM.
The first 45 pages contain chapters on the culinary history and culture of both regions, followed by an introduction to typical foods and beverages. Next are 200 pages of lavishly illustrated recipes (3-7 full-color photographs per recipe), a list of suppliers, and a recipe index.
The recipes are grouped as follows:
Soups (22 pages)
Appetizers (16 pages)
Snacks and Street Food (22 pages)
Fish and Shellfish Dishes (16 pages)
Poultry and Game Dishes (24 pages)
Meat Dishes (28 pages)
Salads and Side Dishes (18 pages)
Desserts and Drinks (28 pages)
Baking and Breads (30 pages)
Each recipe starts with a short paragraph placing it into its cultural context, followed by a list of ingredients. Measurements are given three different ways: metric, US standard, and volume (cups, tsp. etc), and substitutions are suggested where appropriate. Instructions are clear, and broken down into numbered steps. Each recipe fills exactly one page, thus eliminating the need to turn the page while cooking.
Having grown up in Belgium, I was thrilled to find all my favorite recipes here, such as Watercress Soup; Li�ge Waffles; Ghent-Style Chicken Stew (Waterzooi); Endive, Ham and Cheese Gratin; Flemish-Style Beef Stew with Beer; Chocolate Mousse; Dame Blanche; Tarte au Maton or Mattentaart.
15 of 16 people found the following review helpful.
more than moules et frites
By Brian P. Ahlstrom
This book answers the growing American interst in Belgian and Dutch cuisine. Both countries' traditions get a fair share of attention, and the recipes are do-able. This is always a problem when some ingredients may be difficult to obtain.
Worthwhile general introduction to a hearty cuisine
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