- An insider's guide to the places every foodie should visit in BelgiumIn Belgium for Foodies Femke Vandevelde leads you to the best places in Belgium to eat and drink. Femke is a food writer and restaurant critic (for, i.a., De Morgen Magazine). She inherited a passion for great food and quality products from her grandmother, and as a journalist she is always in the know about what's happening in the Belgian culinary scene. In this guide she shares the places every foodie should visit in Belgium, from amazing food shops to extraordinary dining locations, and from top restaurants to simple local specialities. Discover such experiences as: - Vineyards that are worth the trip - the best Japanese restaurants - restaurants where chefs eat - the best places for Liege-style meatballs and much more.

Contains 250 recipes that reflect the cooking traditions of Belgium, covering the categories of appetizers, salads, and small plates; soups; fish and shellfish; poultry and game; meat; cooking with beer; vegetable and fruit side dishes; potatoes; waffles, pancakes, and breads; and desserts.

Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

With the Foodie Guide to Brussels in your hand, you'll explore the city's rich gastronomic tapestry like a local and see a side of foodie Brussels few tourists experience. You've already heard of Belgian beer, waffles, and chocolate. But you may not know Belgium is a secret foodie heaven, with more Michelin stars per capita than France and the entire globe of world cuisines available - and Brussels is at the heart of it all. Travel writer and photographer, Alison Cornford-Matheson, spent 11 years tasting her way through this gourmet city and shares her favourite restaurants, bars, hotels, shops, and activities for foodies with you. The Foodie Guide to Brussels will: Teach you about Belgium's most loved traditional dishes, and tell you where to eat them Show you where the locals buy beer, chocolate, waffles, and fries - so you won't be charged tourist-trap prices Share the city's top restaurants - from the Michelin Stars to the best cheap eats and everything in between. Tell you what to do between meals in Brussels, including the best museums, tours, and classes for foodies Share Brussels' best foodie shops and markets for everything from the freshest local products to the latest foodie gadget List the very best hotels for foodies, with excellent restaurants and proximity to the city's foodie highlights Guide you through the perfect foodie day in Brussels Offer tips on language, tipping, and other restaurant etiquette and tell you the places you should avoid What you won't find in this guide: This is not an overview of everything to do in Brussels. If you're looking for a list of every restaurant, museum, and cooking shop in Brussels, with star-ratings or long-winded menu descriptions, this guide is not for you. If you want the latest flash-in-the-pan, trendy eatery, you won't find it here, unless it has genuine staying power. This guide is for you - If you love delicious local food, menus that change with the seasons and availability of fresh, local produce, dining without another tourist in sight, and you want insider tips so you can make the best decisions about how you want to spend your time (and caloric intake) in Brussels.

This Gourmand Award winner for Best Foreign-International Cuisine “will broaden your horizons to the left of La Belle France and you will thank it” (Mostly Food & Travel Journal). Ruth van Waerebeek’s wonderful compendium of Belgian recipes celebrates the country that boasts more three-star restaurants per capita than any other nation—including France. It’s a country where home cooks—and everyone, it seems, is a great home cook—spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best—slow-cooked, honest, and hearty. It’s the Sunday meal and a continental dinner party, family picnics and that antidote to a winter’s day. In 250 delicious recipes, here is the best of Belgian cuisine: Veal Stew with Dumplings, Mushrooms, and Carrots; Smoked Trout Mousse with Watercress Sauce; Braised Partridge with Cabbage and Abbey Beer; Gratin of Belgian Endives; Flemish Carrot Soup; Steak-Frites; Steamed Mussels; and desserts—some using the best chocolate on earth—including Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping, and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? “Ruth is an engaging writer, plenty of stories and reminiscences pepper the text. . . . Bask in Belgian goodness, a cuisine that really deserves to be better known.” —Foodepedia

Recipes and Stories from a Food-loving Nation 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 travelled 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. AUTHORS: Anna Jenkinson and Neil Evans are two Brits who have spent a large part of their lives in Belgium. Neil is passionate about cooking. Having grown up in Belgium, his first culinary experiments were with traditional Belgian dishes. Over the years he has bought and inherited a sizeable collection of Belgian cookbooks dating back more than a hundred years. Anna is an Oxford University graduate with more than fifteen years journalism experience. Her writings about life in Belgium have been published in international and local newspapers. SELLING POINTS: * A cookbook with a difference: not only will you find lots of mouth-watering recipes for traditional Belgian dishes, you will also read fascinating anecdotes about Belgium's cuisine. * New edtion of Luster's classic cookbook on Belgian cuisine. 150 colour illustrations

The recipes in this book evoke the tastes and textures of traditional Belgian cooking. All the classics are here, including cream of endive soup, Flemish-style asparagus, bef stew with beer, Belgian frites and chocolate mousse. The recipes come with cook's tips, variations and nutritional information.