Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries

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.\n"A beautifully illustrated volume of recipes with history." - The New York Times\nKnown 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.\nDark 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.\n80+ RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles\nBAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipes\nINSPIRING IMAGES: Beautiful photos of every recipe help ensure success\nA 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\nEXPERT 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