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A sumptuous love letter to the fascinating culinary heritage of the Low Countries. Filled with beautiful moody photography, the imagery holds its own with Flemish foodie fine art. Regula Ysewijn traces the birth of Belgium with lots of delicious things to bake along the way. From ironed buns to the symbolism of pretzels, there is an incredible amount to digest here.
from the publisher
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.
“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 Queen
“A 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 Sauce
“An 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
TV producer and food writer
This is an artfully crafted cookbook that blows me away. It has been rightfully nominated for a James Beard award. Every photograph is like a work of art, the history of traditional baking in the Low countries is beautifully researched by Regula, and the recipes are varied and interesting. The sweet potato waffles are incredible.
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