I have utterly fallen in love with this beautiful book. NIGELLA LAWSONThe scholarship here is
astonishing. It is an engrossing original and beautiful book. DIANA HENRYFrom the heart of the
Low Countries of northwestern Europe Belgium has long forged a distinctive culinary identity
through its seasonal feasts and festivals. In this follow-up to her internationally lauded
Pride and Pudding and Oats in the North Wheat from the South Regula Ysewijn turns her
attention to the baking traditions of this unique country - the place of her birth.Regula uses
history and art to guide the reader through a fascinating period and paints - through her
stunning photography and recipes - the landscape of the region's rich baking culture. Dark Rye
and Honey Cake explores a whole year of rustic bakes unearthing long-forgotten recipes and
reviving treasured favourites. There are waffles and winter breads for the 12 days of Christmas
pancakes for Candlemas and Carnival pretzels for Lent vlaai and fried dough for Kermis and
all the special sweet treats that make up Saint Nicholas and Saint Martin.With this collection
of timeless recipes Regula reveals the origins of her country's ancient food culture and
brings a little Belgian baking into every home.This is a gorgeous book full of recipes I want
to cook foods I want to eat and pictures I want to lose myself in for hours on end. DR ANNIE
GRAY BBC The Victorian Bakers and The Sweetmakers and author of The Greedy QueenA rare glimpse
into the rich and fascinating food culture of one of our closest neighbours - a work of
scholarship but also a work of art. FELICITY CLOAKE Guardian and author of One More Croissant
for the Road and Red Sauce Brown SauceAn irresistibly tactile book and a work of art in its
own right filled with detail and description glorious photography and curious tales surprise
and satisfaction. I cannot think of a single person that it would not appeal to. CAROLINE EDEN
author of Black Sea and Red Sands
