Description

Hardcover

InDark 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 goodsincluding classic Carnival and Renaissance treats, pastries, pies, biscuits, cakes, breads and, of course, waffles.

Dark Rye and Honey Cakeincludes a lavish photo gallery of Belgian landmarks and landscapes, historical artifacts, and images of every recipe. Regulas 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 Belgiums culinary history, lavish photos of landscapes and landmarks, and a compelling narrative from a native Belgian,Dark Rye and Honey Cakegives readers an inside peek into the countrys culinary history and current scene

EXPERT AUTHOR:Regula Ysewijn is a judge on the Flemish version ofThe Great British Bake Offand the author ofThe British Baking Bookand has recently publishedThe Official Downton Abbey Christmas Cookbook. with Weldon Owen