Belgo Cookbook

by Denis Blais, Andre Plisnier

Inspired by the cavernous brewery eating halls of Belgium, Denis Blais and Andre Plisnier opened their first Belgo restaurant in London in 1992, followed by a second in 1995, serving up mouthwatering cauldrons of moules et frites to a large and grateful clientele. Mussels--cooked 20 different ways--crispy french fries, and other tasty specialties, like Flemish beef stew, salmon on caramelized endives with pistachio sauce, and, yes, Belgian waffles--soon had diners hooked. Beer connoisseurship is an essential part of the Belgo philosophy. It is not only served as an accompaniment but is an essential ingredient throughout the cooking itself, and there are marvelous beer-enhanced preparations for lamb, rabbit, and venison. A lively, innovative introduction to Belgian cuisine, thoroughly adapted for the home cook.

160 pages, Hardcover

First published February 10, 1997

Reviews

[Giel · Rating 5 out of 5]

Een van de leukste, lekkerste, makkelijkste en duidelijkste kookboeken.

[Elusive.Mystery · Rating 3 out of 5]

Pretty cool cookbook; there is a recipe for making French fires the correct (Belgian) way.