The Belgian Cook-Book

by Brian Luck

The Belgian Cook-Book By Various Classic Cookery Books for the Modern Chef Historical Recipes 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.

Genres: Cookbooks, Cooking, Nonfiction

136 pages, Paperback

First published January 1, 1915

Reviews

[Julie Barrett]

The Belgian Cookbook
TOC where recipes are broken up into food categories.
Preface talks about Belgian refugees that the author got the recipes from.
Different food categories and meals are discussed.
Each recipe starts with a title. Some do not even list the ingredients. Paragraph following the title tells you what ingredients to add and how to make the dish.
There are no pictures, no servings, no nutritional information.
Pink rice, what a cool idea for a kid to enjoy using beets!
Index is included at the very end.
Other books in the series are highlighted at the end.
Very hard to read with no list of ingredients and so much more information we are so used to seeing.

[Michele Rice Carpenter]

Interesting Cookbook

Many of the recipes in this cookbook I'd not seen before. I'm not even sure I'd be able to find the ingredients, such as skate. The recipes sound interesting, and I look forward to trying some of them.

[Raven]

I found a few keepers.

[Elusive.Mystery]

In this intriguing little book full of recipes “sent by Belgian refugees from all parts of the United Kingdom,” -assumedly refugees from World War I-, with names and qualiticatives such as “Seulette” (“Lonely”), “Pour la Patrie” (“For the Fatherland”), “Chef reconnaissant” (“Grateful Chef”), “une amie au couvent” (“A Friend in a Convent”), etc., one would like to know more about these refugees’ life stories. But the recipes, most of them Belgian standards, nevertheless open a window to a time when cooking was hearty and not necessarily caloric-count conscious: cream, milk, potatoes, roasts… It also sounds worthy of experimentation, especially since there are no weight specific indications beyond “ little of…,” “a dab of…,” “a good amount of…,” etc. I wish I could get a copy as fine as the Library’s, which they had to pull out of the stacks (since no one has borrowed this book in a very long time). It was the most gorgeous little book, with a red leather cover.

[Jen]

Sample recipe from the book:

"LEEK SOUP.

Cut up two onions and fry them till they are brown; you need not use
butter, clarified fat will do very well. Clean your leeks, washing them
well; cut them in pieces and fry them also; add any other vegetables that you have, two medium-sized potatoes, pepper, salt, and a little water. Let all simmer for three hours, and pass it through a fine sieve. Let there be more leeks than other vegetables, so that their flavor predominates."

[Donna Hicks]

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!

[Susan Molloy]

▫️ “SAVORIES: If you serve these, let them be, like an ankle, small and neat and alluring.”

▫️”VEGETABLES: Nearly all these are at their best (like brunettes) just before they are fully matured.”

When the above passages i