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The Belgian Cookbook

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3.47  ·  Rating Details ·  66 Ratings  ·  2 Reviews
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.
Kindle Edition, 111 pages
Published May 17th 2012 (first published October 4th 2009)
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Donna Hicks
Jan 15, 2015 Donna Hicks rated it really liked it
Interesting

This cookbook is presented as it's cooks must have made these recipes a long while ago. Not many measurements and a lot of driving... I don't know how much I'll cook out of it, but a great addition to my cookbooks!
Alice Peake
Jan 03, 2015 Alice Peake rated it really liked it
Interesting read

Ms. luck has a light hearted approach to the art of cooking which could give any cook the confidence to move forward with any dish. A variety of dishes for any kitchen.
Lee
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Jul 11, 2012
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Various is the correct author for any book with multiple unknown authors, and is acceptable for books with multiple known authors, especially if not all are known or the list is very long (over 50).

If an editor is known, however, Various is not necessary. List the name of the editor as the primary author (with role "editor"). Contributing authors' names follow it.

Note: WorldCat is an excellent res
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“FRENCH EGGS Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard. Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once. I have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top, and slightly browned by the shovel.” 0 likes
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