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What's cooking in Belgium

Having talked to chefs and farmers, curators and book collectors up and down the country, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium’s love affair with food.

They travelled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx, this is a book that could live in the kitchen or on your coffee table, with not only lots of mouth-watering recipes for traditional Belgian dishes, but also fascinating anecdotes about the nation’s cuisine.

2nd Edition

release date: March 2016
text: Anna Jenkinson
recipes: Neil Evans
photography: Diane Hendrikx
food styling: Hilde Oeyen
graphic design: Joke Gossé
# pages: 224
format: 21 x 27 cm
language: English

Ships To Belgium (€1.95), Europe (€4.95), and Other (€10.00)

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