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.
2024 James Beard Foundation Book Award Winner!
"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.
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,
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