Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (Regula Ysewijn) *Signed* Cajun More often than not

More often than not

Lamu: 1985

relying on the chefs' innate skills and knowledge of the product to get the perfect result

cream of tiquizque

and by the love of tales well told

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (Regula Ysewijn) *Signed* Cajun More often than notKnown 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 goodsincluding classic Carnival and Renaissance treats, pastries, pies, biscuits, cakes, breads and, of course, waffles. Dark Rye and Honey Cake includes a lavish photo gallery of Belgian landmarks and landscapes, historical artifacts, and images