The Belgian Cook-Book

by Brian Luck

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Genres: Cookbooks, Cooking, Nonfiction

168 pages, Hardcover

First published January 1, 1915

Reviews

[Julie Barrett · Rating 2 out of 5]

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 · Rating 4 out of 5]

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 · Rating 3 out of 5]

I found a few keepers.

[Elusive.Mystery · Rating 5 out of 5]

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 · Rating 3 out of 5]

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 · Rating 4 out of 5]

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 · Rating 4 out of 5]

▫️ “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