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Travel Guide 2   >   Europe   >   Belgium   >   Recipes

   
 

Belgian Recipes


The cuisine of Belgium has an international reputation for offering high quality but large portions. Indeed, some people say that Belgian cuisine offers the quality of French cuisine but withe portion sizes of German cuisine.

Popular Belgian dishes include:
  • Stoemp - Mashed potatoes, possibly mixed with other mashed root vegetables. Bacon and cream may be added, and dish is often flavored with herbs and spices.

  • Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Gueuze (a sour Belgian beer).

  • Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - A traditional Flemish beef-stew, cooked in beer.

  • Viszooitje (French: Waterzooi de poissons) - A fish stew (bass, carp, eel or pike are all commonly used), also containing vegetables (carrots, leeks, and potatoes) as well as butter, cream and eggs.

  • Kippenwaterzooi (French: Waterzooi de poulet) - Another type of stew. This stew is very similar to Viszooitje, but made using chicken instead of fish.

  • Paling In 't Groen (French: Anguilles au vert) - Eel cooked in a mixed herb soup.

  • Mosselen-friet (French: Moules frites) - Mussels and French fries.
As well as the above dishes, Belgium is also known for cold meat products from the Ardennes (especially paté), its beers, chocolate, and of course waffles.

Belgian Waffle

Here are some recipe books and cookbooks for Belgian food:


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Books about Belgian Cooking and Recipes


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150 Dutch & Belgian Recipes: Discover The Authentic Tastes Of Two Classic Cuisines

By Janny de Moor

Hermes House UK
Paperback (256 pages)

150 Dutch & Belgian Recipes: Discover The Authentic Tastes Of Two Classic Cuisines
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  • Hermes House UK
Product Description:
An exciting guide to the food of the Netherlands and Belgium, exploring regional ingredients and cooking techniques, and with 150 dishes shown step by step in glorious pictures.

Whats Cooking in Belgium: Recipes and Stories from a Food-Loving Nation

By Anna Jenkinson

Brand: Uitgeverij Luster
Hardcover (200 pages)

Whats Cooking in Belgium: Recipes and Stories from a Food-Loving Nation
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Product Description:
  • A cookbook with a difference!
  • Not only will you find lots of mouth-watering recipes for traditional Belgian dishes, but also fascinating anecdotes about the nation's
  • Illustrated with beautiful photography by Diane Hendrikx

What's Cooking in Belgium is a culinary tour of the country with each chapter containing two classic recipes built around a theme. The themes include specific foods, Belgian landscapes, regions, cultures, lifestyles, and special occasions, all of which provide a rich portrait of the terrific flavors and wonderful versatility of Belgian cuisine.

Belgium's mercantile heritage has provided many different culinary influences to Belgian cooking. Dutch, German, & French obviously, but spices from Africa & the East are also present in numerous recipes. Belgian food combines the finesse of French cuisine with the generous portions of the Germans.

In beer drinking Belgium, hop shoots -the first buds of the hop plant and only available for six weeks- are considered the most expensive vegetable in the world!

Having talked to chefs and farmers, historians and curators up and down the country, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries.

Illustrated with beautiful photographs by Diane Hendrikx, this book could live in the kitchen or on your coffee table.


What's Cooking in Belgium: Recipes and Stories from a Food-loving Nation

By Neil Evans

Uitgeverij Luster
Hardcover (224 pages)

What s Cooking in Belgium: Recipes and Stories from a Food-loving Nation
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Product Description:
Having talked to chefs and farmers, historians and curators up and down Belgium, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx this is a book that could live in the kitchen or on your coffee table.

Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (1996-01-08)

Workman Publishing Company
Hardcover

Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (1996-01-08)
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The Food and Cooking of Belgium: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

By Suzanne Vandyck

imusti
Hardcover (128 pages)

The Food and Cooking of Belgium: Traditions   Ingredients   Tastes   Techniques   Over 60 Classic Recipes
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  • Aquamarine
Product Description:
Strongly influenced by its proximity to southern France, yet retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine and fine ingredients with comfort food and substantial portions.

Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium's Classic Cuisine

By Suzanne Vandyck

imusti
Hardcover (128 pages)

Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium s Classic Cuisine
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  • Aquamarine
Product Description:
Discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cooking combines haute cuisine with comfort food and substantial portions. Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine.


 
 
 

 
 
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