Description

From 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.

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