Dutch & Belgian Food and Cooking

Dutch & Belgian Food and Cooking

Explore the Traditions, Tastes and Ingredients of Two Classic Cuisines, With More Than 150 Authentic Recipes Shown Step by Step in 750 Photographs

Book - 2010
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Linked by a common past, the Netherlands and Belgium have similar cuisines. This book features national and regional specialities, such as Poached Eggs on Hop Shoots, Flemish-style Asparagus, Brabant-style Pheasant, Kale with Smoked Sausage, or Steamed Mussels with Celery.
Publisher: London :, Hermes House,, c2010.
Branch Call Number: 641.5949 MOO
Characteristics: 256 pages :,colour illustrations ;,30 cm.
Additional Contributors: Vandyck, Suzanne

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