Belgian Recipes and Cookbooks

• Stoemp - Mashed potatoes, possibly mixed with other mashed root vegetables. Bacon and cream may be added, and dish is often flavored with herbs and spices.
  
  
• Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Gueuze (a sour Belgian beer).
  
  
• Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - A traditional Flemish beef-stew, cooked in beer.
  
  
• Viszooitje (French: Waterzooi de poissons) - A fish stew (bass, carp, eel or pike are all commonly used), also containing vegetables (carrots, leeks, and potatoes) as well as butter, cream and eggs.
  
  
• Kippenwaterzooi (French: Waterzooi de poulet) - Another type of stew. This stew is very similar to Viszooitje, but made using chicken instead of fish.
  
  
• Paling In 't Groen (French: Anguilles au vert) - Eel cooked in a mixed herb soup.
  
  
• Mosselen-friet (French: Moules frites) - Mussels and French fries.

• Recipes and Cookbooks

The Food and Cooking of Belgium: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes (The Food and Cooking of) By Suzanne Vandyck Aquamarine Hardcover (128 pages) List Price: $29.99 Lowest New Price: $19.79 Not yet published (As of 06:44 Pacific 25 Jul 2008 More Info) Click Here Product Description: Strongly influenced by its proximity to southern France, yet retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine and fine ingredients with comfort food and substantial portions.

Relax, It's only Belgian Cooking Spiral-bound (98 pages)   Product Description: Relax, its only Belgian Cooking relates the story of Anne-Marie who moved to the US 21 years ago. Through the book she conveys her recipes, which allowed her to enjoy, teaching full time, raising four children, loving the same husband, and entertaining her familys friends, Each recipe is illustrated with a full color picture. Author will sign your copy if asked to do so.