02061cam a22003013u 45000010005000000030007000050050017000120060002000290070005000310080041000360400011000770410017000880500007001051000022001122450025001342640051001593000047002103360026002573370026002833380036003095000031003455080139003765201119005155340045016346530021016798560042017009990017017427223UtSlPG20260610133204.0mcr n260607r2005||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aLuck, Brian, Mrs.14aThe Belgian Cookbook 1aSalt Lake City, UT :bProject Gutenberg,c2005  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2005-01-01  aText file produced by David Starner, Sergio Cangiano, and the Online
Distributed Proofreading Team

HTML file produced by David Widger  a"The Belgian Cookbook" by Mrs. Brian Luck is a compilation of Belgian recipes edited and published during the early 20th century, specifically in 1915. This culinary work aims to provide accessible and affordable recipes primarily for families of moderate means, showcasing the simplicity and richness of Belgian cooking throughout various dishes.  The opening of the cookbook presents a heartfelt preface, explaining its compilation from contributions by Belgian refugees in the UK. It aims to educate both inexperienced cooks and seasoned ones on the value of practical, delightful meals, with a focus on using economical ingredients. The preface sets an approachable tone, emphasizing the ease and enjoyment of cooking, and includes witty remarks about the nature of cooking and food. The initial recipes featured include various types of soups, indicative of warmth and nourishment central to Belgian cuisine, employing everyday ingredients like cauliflowers, fish, and garden vegetables, which lay the foundation for the culinary journey that follows in the book. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, Belgian40uhttps://www.gutenberg.org/ebooks/7223  c49214d49214