Ruth van Waerebeek's wonderful compendium of Belgian recipes celebrates the country that boasts more three-star restaurants per capita than any other nation-including France. It's a country where home cooks-and everyone, it seems, is a great home cook-spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. 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 hearty. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day

Mode of access: World Wide Web