Belgians are fond of saying their cuisine is cooked with French finesse and German generosity, writes Ruth van Waerebeek in the opening pages of The Taste of Belgium.
She has written the book to lift a lid on "Europe's best-kept secret", giving due weight to waffles, moules and chocolate, but also showcasing her homeland's more unfamiler food.
It is, the chef and cookery writer says, a cuisine rooted in the medieval and influenced by almost every other European people, as a result of almost all having invaded the country at some point in its history.
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