Price: $42.35
Acclaimed author Regula Ysewijn takes us on a delightful culinary journey from Antwerp to Amsterdam, exploring both sweet and savory baking traditions. Esteemed food writer Nigella Lawson exclaims, “I’ve completely fallen for this captivating book.” Renowned critic Diana Henry adds, “The level of research here is remarkable. It’s an intriguing, original, and visually stunning book.”
Emerging from the heart of the Low Countries in Northwestern Europe, Belgium has crafted a unique culinary persona deeply ingrained in its seasonal celebrations and festivals. In this captivating sequel to her globally acclaimed works – ‘Pride and Pudding’ and ‘Oats in the North, Wheat from the South,’ Ysewijn shifts her focus to the baking customs of her homeland.
Through the lenses of history and art, she guides the readers on a remarkable journey, beautifully illustrating – via her breathtaking photography and recipes – the richness of the region’s baking culture. ‘Dark Rye and Honey Cake’ presents an entire year of rustic bakes, bringing back long-lost recipes and rekindling cherished favorites.
The book features winter breads and waffles for the 12 days of Christmas, pancakes for Candlemas and Carnival, pretzels for Lent, ‘vlaai’ and fried dough for Kermis, along with all the exclusive sweet delicacies that are integral to Saint Nicholas and Saint Martin celebrations. With this array of timeless recipes, Ysewijn unravels the roots of her country’s age-old food culture and brings a touch of Belgian baking into every household.
BBC’s Dr. Annie Gray, author of ‘The Greedy Queen,’ and a participant in ‘The Victorian Bakers’ and ‘The Sweetmakers,’ describes it as, “A spectacular book; brimming with recipes I’m eager to cook, foods I’m craving to taste, and images I could get lost in for hours.”
Felicity Cloake, a Guardian columnist and author of ‘One More