The Belgian Cookbook

Viac o knihe

The recipes in this book have been contributed by Belgian refugees across the UK, allowing for a compilation that aims to enrich British cooking with Belgian flavors. Designed for everyday cooks rather than affluent chefs, the recipes are simple and budget-friendly. Each section offers practical advice: For savories, serve them small and neat, as they are not obligatory. Soups should be served extremely hot, with a solid foundation, avoiding the Italian method of merely warming water. Freshness is crucial for fish; it should not be treated as if it could last indefinitely. When cooking meat, simmer rather than boil, allowing flavors to develop gently. Season with bay leaves, spices, and herbs, and remember that game is best enjoyed slightly underdone, served on well-buttered toast to catch the gravy. Vegetables are best just before maturity, while sweets should be visually appealing and varied. The book emphasizes made dishes as a significant feature, providing a delightful assortment of culinary options for the home cook.