Product Description
Title: The Belgian Cookbook

Author: various various


EDITED BY

MRS. BRIAN LUCK


1915


"Lucullus, whom frugality could charm,
Ate roasted turnips at the Sabine Farm."




PREFACE

The recipes in this little book have been sent by Belgian refugees from
all parts of the United Kingdom, and it is through the kindness of these
correspondents that I have been able to compile it. It is thought, also,
that British cooking may benefit by the study of Belgian dishes.

The perfect cook, like Mrs. 'Arris or the fourth dimension, is often
heard of, but never actually found, so this small manual is offered for
the use of the work-a-day and inexperienced mistress and maid. It is not
written in the interests of millionaires. The recipes are simple, and
most inexpensive, rather for persons of moderate means than for those who
can follow the famous directions for a certain savory: "Take a leg of
mutton," etc. A shelf of provisions should be valued, like love-making,
not only for itself but for what it may become.

SAVORIES: If you serve these, let them be, like an ankle, small and neat
and alluring. This dish is not obligatory; recollect that it is but a
culinary work of supererogation.

SOUP: Let your soup be extremely hot; do not let it be like the
Laodiceans. You know what St. John said about them, and you would be
sorry to think of your soup sharing the fate which he describes with such
saintly verve. Be sure that your soup has a good foundation, and avoid
the Italian method of making _consomme_, which is to put a pot of
water on to warm and to drive a cow past the door.

FISH: It is a truism to say that fish should be absolutely fresh, yet
only too many cooks think, during the week-end, that fish is like the
manna of the Hebrews, which was imbued with Sabbatarian principles that
kept it fresh from Saturday to Monday. I implore of you to think
differently about fish. It is a most nourishing and strengthening food
--other qualities it has, too, if one must believe the anecdote of the
Sultan Saladin and the two anchorites.

MEAT: If your meat must be cooked in water, let it not boil but merely
simmer; let the pot just whisper agreeably of a good dish to come. Do you
know what an English tourist said, looking into a Moorish cooking-pot?
"What have you got there? Mutton and rice?" "For the moment, Sidi, it is
mutton and rice," said the Moorish cook; "but in two hours, inshallah,
when the garlic has kissed the pot, it will be the most delicious
comforter from Mecca to Casa Blanca." Simmer and season, then, your
meats, and let the onion (if not garlic) just kiss the pot, even if you
allow no further intimacy between them. Use bay-leaves, spices, herbs of
all sorts, vinegar, cloves; and never forget pepper and salt.

Game is like Love, the best appreciated when it begins to go. Only
experience will teach you, on blowing up the breast feathers of a
pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a
rule, are very particular about the dressing of game, though they may not
all be able to tell, like the Frenchman, upon which of her legs a
partridge was in the habit of sitting. Game should be underdone rather
than well done; it should never be without well-buttered toast underneath
it to collect the gravy, and the knife to carve it with should be very,
very sharp.

VEGETABLES: Nearly all these are at their best (like brunettes) just
before they are fully matured. So says a great authority, and no doubt he
is thinking of young peas and beans, lettuces and asparagus. Try to dress
such things as potatoes, parsnips, cabbages, carrots, in other ways than
simply boiled in water, for the water often removes the flavor and leaves
the fiber. Do not let your vegetable-dishes remind your guests of
Froissart's account of Scotchmen's food, which was "rubbed in a little
water."

SWEETS: It is difficult to give any general directions for sweets. They
should be made to look attractive, and they should be constantly varied.
... Read more

Product Description
Cookbooks Contents: Apetizers and Snacks, Soups and Salads, Main Dishes: Seafood, Poultry, Meats, Vegetables & Pasta, and Deserts. ... Read more

Product Description
The 200+ Delicious BELGIAN RECIPES - The Belgian Cookbook for the Kindle contains over 200 delicious and traditional Belgian recipes.
We are pleased to offer thousands of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available. ... Read more

Product Description
PREFACEThe recipes in this little book have been sent by Belgian refugees from all parts of the United Kingdom, and it is through the kindness of these correspondents that I have been able to compile it. It is thought, also, that British cooking may benefit bythe study of Belgian dishes.The perfect cook, like Mrs. 'Arris or the fourth dimension, is often heard of, but never actually found, so this small manual is offered for the use of the work-a-day and inexperienced mistress and maid. It is not written in the interests of millionaires.The recipes are simple, and most inexpensive, rather for persons of moderate means than for those who can follow the famous directions for a certain savory: "Take a leg of mutton," etc. A shelf of provisions should be valued, like love-making, not onlyfor itself but for what it may become.SAVORIES: If you serve these, let them be, like an ankle, small and neat and alluring. This dish is not obligatory; recollect that it is but a culinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like the Laodiceans. You know what St. John said about them, and you would be sorry to think of your soup sharing the fate which he describes with such saintly verve. Be sure that your soup has a goodfoundation, and avoid the Italian method of making _consommé_, which is to put a pot of water on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh, yet only too many cooks think, during the week-end, that fish is like the manna of the Hebrews, which was imbued with Sabbatarian principles that kept it fresh from Saturday to Monday. I implore of you to think differently about fish. It is a most nourishing and strengthening food --other qualities it has, too, if one must believe the anecdote of the Sultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water, let it not boil but merely simmer; let the pot just whisper agreeably of a good dish to come. Do you know what an English tourist said, looking into a Moorish cooking-pot? "What have you got there? Mutton and rice?" "For the moment, Sidi, it is mutton and rice," said the Moorish cook; "but in two hours, inshallah, when the garlic has kissed the pot, it will be the most delicious comforter from Mecca to Casa Blanca." Simmer and season, then, your meats, and let the onion (if not garlic) just kiss the pot, even if you allow no further intimacy between them. Use bay-leaves, spices, herbs of all sorts, vinegar, cloves; and never forget pepper and salt.Game is like Love, the best appreciated when it begins to go. Only experience will teach you, on blowing up the breast feathers of a pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a rule, are very particular about the dressing of game,though they may not all be able to tell, like the Frenchman, upon which of her legs a partridge was in the habit of sitting. Game should be underdone rather than well done; it should never be without well-buttered toast underneath it to collect the gravy, andthe knife to carve it with should be very, very sharp.VEGETABLES: Nearly all these are at their best (like brunettes) just before they are fully matured. So says a great authority, and no doubt he is thinking of young peas and beans, lettuces and asparagus. Try to dress such things as potatoes, parsnips,cabbages, carrots, in other ways than simply boiled in water, for the water often removes the flavor and leaves the fiber. Do not let your vegetable-dishes remind your guests of Froissart's account of Scotchmen's food, which was "rubbed in a little water."SWEETS: It is difficult to give any general directions for sweets. They should be made to look attractive, and they should be constantly varied. The same remarks apply to savories, which last ought always to be highly seasoned, whether hot or cold.MADE DISHES are a great feature in this little book. ... Read more

Product Description
This digital document is an article from Encyclopedia of Food and Culture, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 4924 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Intended to provide a comprehensive description of the enterprise of education both within the United States and throughout the world. Articles offer a view of the institutions, people, processes, and products found in educational practice. ... Read more

Product Description
It's a 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 French foundation, 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, bourgeois, nostalgic. 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. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.

As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print. ... Read more

Customer Reviews (25)

Excellent cookbook
I was happy to find a cookbook related to Belgium recipes.My husband is from Belgium and it has been fun to try the different recipes.

The Best Belgian Cookbook Ever!
I use this cookbook lots. The recipes are not complicated and very easy to follow instructions. The dishes we've made so far are all great. My grandfather was Belgian so it inspired me to try the cooking, so glad I did!

Authentic
I am a Belgian living in the US and I bought this book in 1996. I vouched for it being authentic and still representative of how people cook today. Even busy families know that sitting together at the table at the end of the day is a great way to unwind and to strengthen the body and mind. They value the time to listen to each other while eating slowly (no tv or other distractions). My friends and family in Belgium may sometimes bring ready made food (excellent quality is available there) but all know how to cook, do it often, and enjoy the process as a way to relax and nurture the family.

People can keep up because they know that every meal does not need to have many courses. For example, I went to a restaurant-brasserie recently in Brussels where one of the day's specials was a plate of asparagus: 6 big, flavorful white asparagus with a mousseline, chopped hardboiled eggs & parsley sauce, with bread and a glass of good wine it was a satisfying and delicious meal.

So, some of the recipes in the book are for special occasions or for the weekend, the smaller dish can be used as weekday meals when time is scarce.

I use this book often and all recipes work as described, are easy to follow, and include all the information that is needed for a successful outcome - unlike too many cookbooks with attractive pictures but missing information.

I have two friends over for lunch tomorrow and I am going to serve the waterzooi of scallops with garlic bread - quick and easy to prepare ahead of time, always delicious.

A little taste of Belgium
I purchased this book for a Belgian-themed party I was hosting, and was not disappointed. Although it was a bit sparse on quick, easy to put together party foods, it had enough recipes that I still had a tough time choosing which to make. Everything was delicious, and well-described in the book. My guests were impressed. Nothing I chose to make was any more difficult than Ms. Van Waerebeek led me to believe.
My advice is to buy this book for adventurous, Belgian-themed dinners, or if you enjoy reading about a real person who had ethnic cooking techniques passed down through her family. It is just right its descriptions, the author gives great, brief backgrounds to help you decide if you're interested in making each recipe. It's clear she is very familiar with the cuisine.
If you have an interest in this type of cooking, you can't go wrong with this book!

Great recipes (but quibbles about the rose-colored glasses!)
As an American living in Flanders for many years I can vouch for the authenticity of the recipes and the quality of the results. There's a lot of good stuff in here, and it's well worth the purchase. I would only urge you not to read this book as a travel guide! The author must have been away from the country for quite a long time and her cultural information is pretty dated, or she is looking back with rose-colored glasses. For example, for all the romanticizing about Belgian home cooking I don't know anyone under retirement age who actually cooks much - the women are all working just like everywhere else in the world nowadays and most of this stuff gets bought in stores, not made at home. It's telling that she describes learning to cook at the shoulder of her mother, grandmother and great-grandmother, but that she herself is a professional cook - about the only job where people have time to prepare time-consuming dishes anymore, including in Belgium.

Also, much to my astonishment she describes Belgium's beautiful coastal villages - a month ago coastal development was voted by readers of 'De Morgen' newspaper as the worst blight of many blights on the Belgian landscape perpetrated by builders and a lack of city planning - a long wall of concrete apartment blocks overlooking the sea that is so ugly it has to be seen to be believed. The beaches are nice, but only with your back to the towns. Similarly she goes on about Belgians' love of vegetables...being from California I can only laugh at this one. Hardly anything interesting is grown in this climate - if you like green beans, cauliflower, endive and leeks you're in major luck, but once you've had them a million times you realize why people drink so much beer here - it puts you out of your misery.

The reality of today's home cooking is that it's meat and potatoes, with some boiled winter vegetables. Belgian cooking has moved to traiteurs and restaurants, and with all those people working and not cooking, incomes have improved, and they eat out for both the classics and for upscale cuisine. Restaurants are amazing - the quality is incredible for the price. So this book may describe a bygone era, but still characterizes the culinary heritage very well. It's comfort food for all those dark, rainy days.
... Read more

Customer Reviews (1)

HARD to find cookbook!
This scarce book offers not only Belgian cuisine recipes, but also Walloon and Flemish; amply illustrated, concise, and clear; that American cooks will find easy to follow. ... Read more

Product Description
Pierre Rajotte traveled the globe in search of the ultimate brew and found that Belgian ale is the pinnacle of artistic brewing complexity. ... Read more

Customer Reviews (8)

Good source but getting dated...
AS a home brewer with 20 years experience, I found the book very useful when I decided to delve into the mysteries of brewing Belgian Ale styles.I think this book and others in the series need to be periodically updated.Since returning from college in Europe in 1976, the number of European beer styles available in the US has increased dare I say, 1000 fold.In 1976 you were lucky if you could find a Lowenbrau (Germany's Budweiser at the time), St. Pauli Girl or a Becks.Now the number of beers imported is virtually uncountable.

The section in the book near the end giving us commercial examples of the types of beer, as well as offering up the author's opinion on commercially available varieties, "if you can find them" and giving us is horribly out of date.Today the number of Belgian ales avaiable at any good liquor store is mind boggling.The increase in the availability of this incredibly diverse beverage needs to be reflected.

I recommend the book to any would be belgian ale brewer.I found it particularly helpful in cloning some of my favorite belgian ales.The process for doing that could also be added to any update of the text.

helpful
This book is insightful and helpful withthe Belgian beer style. It is a good guide to get you started in make Belgian beers.Gives you a little history and geographically info then gets into the design of the beers.

Useful, But Growing Increasingly Outdated
A good book for its time, and still a source of helpful bits of information here or there. Its biggest problem is that it has rapidly become outdated given advances in American knowledge of Belgian beers, ingredients, and brewing processes over the last twelve years. The discussion of saison in this book is especially disappointing - very little information on flavor profiles, brewing techniques, and not even a mention of Saison Dupont under classic examples (though to be fair, this now classic example of the style was not widely available outside of Belgium at the time of publishing). This book is worth looking at for serious brewers, but for those who want more up-to-date and thorough information, I would recommend the newer _Farmhouse Ales_ and _Brew Like a Monk_, both from Brewers Publications.

A good, if unspectacular, overview of Belgian Ale techniques for homebrewers
I thought this was a fairly decent, and above-average offering, from the Classic Beer Style Series. My problem is not so much with the author, or the book, as it is with the somewhat underambitious slant of the series as a whole ... it aimed (back when it was first published) a bit lower than it could have.

Although a bit too brief, the author of this particular volume (book 6 of the aforementioned series) does overview the basic elements of the region: the history of abbey brewing, the primary yeast & microflora strains, specialty ingredients (candi sugar), the role of temperature in stimulating the production of esters and phenols, etc. The author also includes some information on certain advanced techniques: such as dual-strain use (1 for fermentation, one for bottling) for high gravity styles, as well as helpful appendices including a glossary of technical terms, a series of basic no-frills recipes for each of the major Belgian sub-styles, and brief survey of commercial examples.

It's a good, if unspectacular, book.

[Addendum]

I read this book back around 1996, and I've made more than a handful of Belgian sub-styles so far ... none of them taken directly from this book, but I definitely relied on it for some general guidance when constructing my recipes (in accordance with stylistic parameters), and also in controling my fermentation temperatures.

Good Survey of the Styles
Rajotte's book may not be the ideal book for the beginning homebrewer, but I don't believe it's intended to be.For that, check out Palmer and many others.Rajotte's book gave me insight into what makes up these enigmatic brews.I brewed his saison recipe and was very pleased with the results, in fact, the beer was very favorably reviewed at a competition as being representative of the style.All in all, this book is a valued part of my brewing library. ... Read more

Product Description
Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers. ... Read more

Customer Reviews (21)

Great book
I bought this for my husband's birthday and it took him no time to read through it. He's a homebrewer and recently wanted to research trappist and abbey ales. Had a great history about the monks themselves and their practices. The only thing he said he'd would have like is if the book talked more about how a homebrewer could make this work in their home. Otherwise, great book.

Great book for the intermediate to advanced brewer
What a great book.This goes into a great amount of depth in the Belgian style of brewing.I made a dubbel after reading this (with things I learned from it) that is fantastic.A few things to remember about this book if you're considering purchasing it;

1.Not for beginners;If this is your first foray into homebrewing, this book will probably not be what you're looking for.It's not really a step by step into how to brew Belgian beers.

2.Not a recipe book;Although it does have a few recipes, this book is not a recipe book.It revolves more around theory and techniques that can be applied to your brewing practices rather than telling you what to do.

Beyond that, it is well written and easy to read.

If you've made a few batches of beer and know the terminology (or some of it at least) but want to gain a little more insight and a new perspective.This is the book for you.

Great Beer Book for Connoisseurs
This book is filled with history and information on trappist beers and is a delightful look into brewing. So for the Belgian beer lover who wants to know more about the history and origin of their favorite beers, it's amazing.

Not what I was looking for and may not be for you either
I'll admit this book is long on history, but it's very short on what most home brewers want-recipes.The book is more about techniques used at these breweries, a sprinkling of their history, and a description of what each tastes like.There was some recipes in the book, but not really clones of the major Trappest's ales, but a few of the more well know Abby Ales.Original gravity and attenuation was given for each, however.You would really have to know how to design a beer and use this book as a starting point, a concession the book makes in the first chapter. It is really designed, to use a cooking analogy that they did in the book, to give you an idea for a dish and it's up to you to come up with a recipe.To be honest, if all your wanting to do is clone your favorite Abby, be it Trappest or not, doing a Google search or checking out some of the better forums will do you far better.This is more for the advanced brewer, and a novelty at that; however, it was a decent read.

Excellent resource on Belgian beers and brewing
Brew like a Monk is an excellent book that tells a great story about the history and state of Abbey-type beers in Belgium. It's an excellent source of information for beer enthusiasts or intermediate to advanced brewers. While it's certainly not the first book an aspiring brewer should buy, I would highly recommend it for any admirers of Trappist beer. ... Read more

Product Description
This manual will guide the reader on their quest for the most delicious and authentic Belgian chocolate. It begins with a history of chocolate, a look at the cocoa plant and the early days of production, and an explanation of the most recent methods of production and conservation. Pralines are similarly treated. The guide then covers the great chocolate houses ("Chocolateries") of France, Belgium and Switzerland. It explains their history, the characteristics of their chocolate and what makes their house unique. This book features hundreds of addresses of where to go to taste and buy the products of these establishments, some museums to visit and some ideas for chocolate's use in the kitchen. ... Read more

Product Description
Here, at last, is the definitive introduction to the many joys and rewards of Belgian cuisine. The Belgo Cookbook is a thoroughly practical guide to re-creating the food of this gastronomic country and celebrated restaurant, packed with easy, festive recipes for those who enjoy life. ... Read more

Customer Reviews (4)

Quirky yet Accurate; Fresh yet Authentic
The Belgo Cookbook may seem dubious from its cover, which was deliberately designed to buck the cookbook trend. This book is about as comprehensive, informative and easily digestible (not withstanding also authentic) as one could hope. I lived 4 years in Belgium and this really brought me back. And yes, it is a full tour de force of Belgian attitudes, food, beers, festivals locales, events, tastes, chocolate and more... vive L'Atomium!

More than mussels
Fun to read; even more fun to cook from.This cookbook will send you scurrying to find Belgium beers to add to stews and desserts.

Cook Belgian frites at home & choose the right Belgian beer!
This book offers a humorous look at the history of the Belgian frite (french fry) as well as offering traditional Belgian recipes.You will learn how to pick the right Belgian beer to accompany your food, as well as how to prepare your own Belgian frites!And if you are in Brussels, they even give you suggestions on where to find the best, and the most unique, Belgian foods!Overall a great book!

Ironically, London's best restaurant is Belgian.
Namely, Denis and Andre's Belgo in Covent Garden. Unfortunately, I've found nothing like it back home. Fortunately, there's Belgo the cookbook. Equal parts moules, frites and beer, I've been able to bring Belgo home. Their book explains all: where mussels come from, which to pick, which toavoid and of course how to cook and eat them (with a discardedshell).

And while the recipes are quick, simple and delicious, this ismore than a cookbook. There's also a beer hunter's guide, Belgian musicsuggestions while cooking, Belgian jokes and plenty of silly photos of therestranteurs. Essentially a primer on the Belgian good life.

Did Imention it's beautifully designed? ... Read more

Product Description
An indespensible and practical beer bible, full of facts about ways to serve, tasting notes and food paring. ... Read more

Product Description
Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible--and enjoyable--reproductions of these old world classics. ... Read more

Customer Reviews (14)

Saions?! Look no Further
This book is great.It's a narrow, but informative, focus on the Biere de Garde & Saison/Farmhouse Ale styles.I learned a lot from the quick read and will refer back to it often as I continue to brew the style.There is an incredible analysis of the Brasserie Dupont yeast strain in here that makes the book entirely worth the buy.The author does a great job analyzing the products from each of the main Saison brewers in Belgium and it's obvious that he's done his research.

I found book really useful and recommend it to anyone that is interested in brewing one of these styles.Well worth the money.

THE classic book for brewing these beer styles...
As a librarian, I get to see a lot of books on this subject and I have found this particular book to be exceptionally well done in nearly every respect.I appreciate the history lesson included within, because in order to brew quality examples of these fine Belgian and French ales I think it important to understand the historical impact of them and how the styles have grown and evolved over the years.

Having said all of that though, I find this book's practical advice and information about the actual brewing of these beers to be the most valuable.I love Belgian saison beers, and with a handful of tips I gleaned from this book I was able to brew a deliciously complex example on my first try.The beers I brewed after that only got better.

If you are a brewer who likes to experiment with new styles or more advanced techniques, this book is definitely worth having.Highly recomended!

Informative but wordy
There was a little too much fluff in the storyline.However, the information about the styles, the grist, yeast types used, mash and fermentation temps, etc, are going to be very useful when I formulate my recipies....

ale
I ordered this book for my son.He has read it front to cover and back.
good book.

Not very well written
I'm about half way through the book and have to say this is a 200 page book that should have been covered in about 20 pages.I feel like I'm reading the same 3 pages over and over and over again.Last night while trying to read some more of the book, I started a new game.I will read a page and then flip back through the book to see how many places I can find either the exact paragraph I just read, or one ridiculously similar.Warning spoiler alert to follow: Lots of Malt, Low Hops, and secondary in a fridge for a few weeks. ... Read more

Product Description
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style. ... Read more

Customer Reviews (12)

Not for the novice brewer, but a great referecne regardless.
Amazingly easily to read I assumed this was going to be a technical manual on how to brew sour beers. It is, but between the technical is the history of the regions these styles come from. If you are interested in brewing your own sour beers, or improving your process this is very valuable.

A must have
Absolute neccessity for the homebrewer looking to try their hand brewing tradtional Belgian-style beers.A wonderful book for anyone that simply appreciates Belgian-style beers.

Informative
I hadn't brewed at all when I purchased this book, but I was very curious, with all the hoopla about sanitation and temperature control, how humans managed to brew anything for the last thousands of years without bleach and refrigeration and you name it. This book doesn't necessarily answer all of that, but it is incredibly informative about Belgium lambics and Flanders beers. This is a 'how it's done' book not a story-telling travel through the region tasting beers with colorful characters, nonetheless I found it fascinating! A little repetitive in places which didn't bother me since I knew so little about these beers and the means of creating them. And since the author appears to hail from the U.S. of A. he is familiar with and writes about commercial lambics on this side of the pond. I loved the section on barrels. And for those of us who want to give a lambic or a Flanders beer a go, there are a few recipes included. A nice, chunky bibliography is in the back.

Recommended, especially for brewers
This book is so fascinating, I really found it to be quite a page turner. That said, Sparrow does get a bit technical and for someone who is not a brewer, it might not be very useful and even a bit confusing. Nonetheless, I would recommend this book to anyone interested in brewing, from amateurs to commercial brewers.

nothing short of fantastic
I can't believe the amount of information in this book.It is so incredibly detailed, I can't believe that it didn't take a lifetime to accumulate this.this is a must have, not must read, for any brewer, home or pro, that is at all interested in beer with wild yeast.I got a little bored with the listing of breweries and what they do, etc.I can absolutely see how this would round out, what would otherwise be a reference or text book.I was simply looking for practical and well founded knowledge about brett, lacto, pedio, etc.THIS IS IT, take my word for it.I was simply blown away at several points during this read.As an example the author suggests that you could add brett, pedio and other cultured yeasts on a schedule that was based on their life cycles found in a spontaneously fermented lambic.Fantastic idea.I can't wait to try this.This book is packed full of useful, practical info on wild yeast.

This book has made me crave more info on the subject (although I don't at all expect anything to surpass or even rival the info in this book), and guess what, there isn't anything, not currently in print anyway.this is your book on wild yeast, accept no subsitutes. ... Read more

Product Description
An alphabetical overview of all beers produced by acknowledged Belgian brewers. ... Read more

Customer Reviews (6)

The Bible of Belgian Beers
This is not a book of reviews, but a reference work on Belgian beers.1500 pages, beautiful photos, trilingual, and all pertinent information on beer and breweries in Belgium.Great book.

For Serious Belgian Beer Drinkers Only
As others have commented, this is definitely a book only for true Belgian beer connoisseurs who might be looking to track every beer they possibly can.Minimal details are provided and, to be honest, the huge book is still far from complete, but the array of Belgian beers described is still remarkable.Also, good info is offered on brewery names and locations.This book is not for the average enthusiast, but certainly has a niche for true beer Meisters!

It's good... but
Being a BeerMason I was very excited when I can across this little tome.
Unfortunately it's nothing more than a picture book of Belgian Beer, which is the great aspect, but the information about each beer is scant at best. I'd love a bit more in depth information and some food matching if they publish another issue.

The Belgian Beer "Picture" Bible
This book is a must have for anyone looking for a concise list of the current belgian beer market.This book will be no help to beginners.This book is for the expert beer geek who knows his styles and is looking for a list complete w/ pictures to help him find beers in their favorite belgian style.Each beer is listed with the fermentation style, style of beer, brewer, Alc %, color, pouring directions/type of glassware, perfect drinking temp, flavors/tastes, and other minor info...on the other page is an awesome picture of the bottle and proper glassware.The only thing that is off is the size of the book....it's hardcover book about 4 inches thick, 6 inches tall and 5 inches wide.A very weird sized hardcover to say the least.Don't be thrown off by the price @ $30+ it's a steal.

Great Book for the Belgium Beer Lover
If you enjoy the different taste of Belgian Beers this book is for you.Tell you everything you need to know. ... Read more

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Customer Reviews (1)

Belgian Beer
Good book.I've had a lot of Belgian beers,there are so many.Many are in this book and this book will make you want to go there. ... Read more

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Below are just a few examples of what you will find inside:

CAULIFLOWER SOUP
After you have boiled a cauliflower, it is a great extravagance to throw away the liquor; it is delicately
flavored and forms the basis of a good soup. Wash well your cauliflower, taking great care to remove all grit
and insects. Place it to simmer with its head downwards, in salted water; and, when it is tender, remove it.
Now for the soup. Let all the outer leaves and odd bits simmer well, then pass them through a sieve. Fry some
chopped onions, add the liquor of the cauliflower and the pieces that have been rubbed through the sieve, add
a little white pepper and a slice of brown bread. Let all cook gently for half-an-hour, then, just before serving
it, take out the slice of bread and sprinkle in two teaspoonfuls of grated Gruyere cheese.
FISH SOUP
When you buy fish and have it filleted, ask for the bones and trimmings to be sent also. Put a quart of milk to
heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish
and cook for an hour. If you have any celery put in a piece, or two or three white artichokes. Strain the soup,
taste it, and add more salt or more milk as you think necessary. Return to the pan. Take the yolk of an egg and
just before taking the soup from the fire, stir it quickly in. This soup must never boil. It should be made out of
the very white fish, excluding herring and mackerel.
STARVATION SOUP
If you have a pork-bone from the fresh meat, let it boil in water for an hour. Put the pan to cool and take off
the fat, and remove the bone. Replace the pan on the fire and throw into it two pounds of Brussels sprouts. Do
not add onions to this soup but leeks, and the hearts of cabbage. Pepper and spice to taste. Rub it through a
sieve and let it be thick enough to form a thin purée. ... Read more

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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.

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This digital document is an article from Countries and Their Cultures, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 3764 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Covers the broad range of popular religious culture of the United States at the close of the twentieth century. Beliefs, practices, symbols, traditions, movements, organizations, and leaders from the many traditions in the pluralistic American community are represented. Also includes cults and phenomena that drew followers, such as Heaven's Gale and UFOs. ... Read more