Culinary Luxembourg
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Foreword by Guy Binsfeld, Publisher
This is not the first time that Lucullus, the epicure, has inspired us in the publication of a gastronomic work.
"Waïstrooss" (The Wine Route), "Die Weissweinküche" (White Wine Cooking),
"Kachen a Brachen" (Traditional Luxembourg Cuisine), and "Spass am Kochen mit Daco Mond" (
Les secrets de ma cuisine par Daco Mond) are others of our books which revolve around the Luxembourger's favourite occupation,
namely eating and drinking well.
"Culinary Luxembourg" contains more than one hundred original Luxembourg recipes, from "Hausmacher Jelli"
(Pork in Aspic) through "Rieslingspaschtéit" (Meat pie with Riesling) to "Stäerzelen"
(Dumplings from Health Corn Flour). But it is certainly much more than purely a cookery book. "Culinary Luxembourg"
is a history of the customs and the art of Luxembourg cuisine, a thrilling culinary journey taking in kitchens, allotments,
wine growers, distillers, millers, bee-keepers, fruit growers, hunters, cheese producers, confectioners, and so on.
In short, the entire land, its people, its landscapes, and its traditions are represented.
The author and the editing team have been researching on the spot, in archives, and in libraries, for more than two years.
All the photographs, other than the historic documents, were especially commissioned for this work.
And every one of the recipes has been tried and tested, and we have made sure that to follow them is not a complicated matter.
We wish you happy and appetising reading.
Your Publisher Guy Binsfeld
This unique book by
Georges Hausemer, Guy Hoffmann, and Sylvie Bisdorff
is the first comprehensive work on the art of cooking in Luxembourg
The book measures 34 cm x 28.5 cm x 3 cm (13.25" x 11.3" x 1.25"), and contains some 230 lavishly printed pages.
Weighing in at 2.5 kg, it makes a perfect present for all lovers of Luxembourg and Gastronomy
About the Authors
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last update: September 29, 1998