Description: Inspired by Belgian brewery eating halls, Denis Blais and Andre Plisnier opened the first Belgo in 1992, opening several new locations in the following years to great popular acclaim. Now they've opened a stunning new hall in New York City, serving up cauldrons of mussels and frites to a clientele of all ages in a visually stunning setting. Mussels and frites, as well as other delicious specialties -- asparagus, leeks, and a dazzling array of dishes cooked in or with beer -- soon had diners hooked.

The Belgo Cookbook is a celebration of the Belgo restaurants' success. Its chapters focus on recipes for mussels, fries, traditional Belgian dishes and specialties, most of which are designed for the optimum in speed and quantity. In the chapter on mussels there are twenty recipes for the many pots and platters of mussels served up by the ton at all the Belgo restaurants. The chapter on frites reveals the Belgo recipe for the perfect frites, with other little-known facts about french fries in general. In the chapter on beer, there is a step-by-step guide to properly pouring the beverage, plus details on the art of cooking with beer, including special techniques and which beers go best with which foods. There are three additional chapters focusing on delicious Belgian recipes and specialties. And finally, the Belgo Cookbook concludes with a chapter giving a brief tour of Belgium, with snapshots, history, and the best places to visit.

The Belgo Cookbook is a fun, thoroughly practical guide to cooking at home the Belgian way, laced with wit and humor and 125 full-color photographs (some of which show the authors in amusing poses) -- a great gift idea and excellent party-planning accessory.

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