In Dark Rye and Honey Cake, acclaimed food writer and historian
Regula Ysewijn turns her focus to the bakes and culinary history of her
Belgian homeland.
"A beautifully illustrated volume of recipes with history." - The New
York Times
Known as an expert in British baking and culture, acclaimed food writer
and historian Regula Ysewijn turns her attention to her native Belgium
for an intimate look at the culinary traditions and classic baked
goods--including classic Carnival and Renaissance treats, pastries,
pies, biscuits, cakes, breads and, of course, waffles.
Dark Rye and Honey Cake includes a lavish photo gallery of Belgian
landmarks and landscapes, historical artifacts, and images of every
recipe. Regula's unique ability to capture the detail and beauty of
Belgium in her recipes and photos provides readers with a breathtaking
engaging, and personal account of food culture in Belgium.
80+ RECIPES: Discover dozens of Belgian bakes including,
pastries, pies, biscuits, cakes, breads and, of course, waffles
BAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts,
hearty breads and snacks as well as festive Carnival treats and
authentic Renaissance recipes
INSPIRING IMAGES: Beautiful photos of every recipe help ensure
success
A VIRTUAL VISIT: With historic facts detailing Belgium's culinary
history, lavish photos of landscapes and landmarks, and a compelling
narrative from a native Belgian, Dark Rye and Honey Cake gives readers
an inside peek into the country's culinary history and current scene
EXPERT AUTHOR: Regula Ysewijn is a judge on the Flemish version of
The Great British Bake Off and the author of The British Baking Book
and has recently published The Official Downton Abbey Christmas
Cookbook. with Weldon Owen
