The Taste of Belgium (Ruth van Waerebeek)

First published in 1996 but out of print for many years, and now back by popular demand is Ruth Van Waerebeek’s wonderful compendium of Belgian recipes, celebrating the very best of Belgian cuisine.

 With its 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 and comforting. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day.

The Taste of Belgium boasts of 250 delicious recipes, including: Veal Stew with Dumplings, Mushrooms, and Carrots, Smoked Trout Mousse with Watercress Sauce, Braised Partridge with Cabbage and Abbey Beer, Gratin of Belgian Endives, Flemish Carrot Soup, Steak-Frites, Steamed Mussels, and desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping and Little Chocolate Nut Cakes.