Amazon.com: The Belgian Cookbook eBook: Various: Kindle Store

Editorial Reviews

Product Description

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.

Customer Reviews

2 Reviews

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Average Customer Review

4.5 out of 5 stars (2 customer reviews)

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16 of 16 people found the following review helpful:

5.0 out of 5 stars one of my favorite cookbooks, February 13, 2011

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TP (Deepest South, USA) - See all my reviews

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This review is from: The Belgian Cookbook (Kindle Edition)

I come back to this cookbook over and over. Not because I enjoy being preached at, but because I enjoy four-ingredient recipes and recipes for which all the ingredients are likely to be in season at the same time.

Try this one: Cut some tomatoes, not too ripe, in half. Scoop out the middles. Break an egg into the hollow of each. Sprinkle well with cheese. Bake until eggs are set.

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16 of 16 people found the following review helpful:

4.0 out of 5 stars Great Introduction to a Lesser Known Cuisine, December 28, 2010

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Barbara Fox "pop culture diva" (Southwest US) - See all my reviews
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This review is from: The Belgian Cookbook (Kindle Edition)

I've always wanted to learn something about Belgian cooking, and this Kindle freebie is a terrific introduction. There's a wide range of recipes, and the instructions are very clear and easy to follow. Not for those who object to cooking rabbits, as that seems to be a common ingredient in Belgium. And as with all cookbooks, an Index would be useful.

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Popular Highlights

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And, lastly, the good cook must learn about food what every sensible woman learns about love--how best to utilize the cold remains. &quote;

Highlighted by 15 Kindle users

Be sure that your soup has a good foundation, and avoid the Italian method of making _consomm_, which is to put a pot of water on to warm and to drive a cow past the door. &quote;

Highlighted by 8 Kindle users

TOMATO SOUP Boil together six medium potatoes, a celery, two leeks, two carrots, and a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all through the sieve. Fry two or three chopped onions in some butter and add the soup to them. Boil up again for twenty minutes before serving. If you have no fresh tomatoes, the tinned ones can be used, removing the skin, at the same time that you add the fried onions. &quote;

Highlighted by 6 Kindle users