Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (Regula Ysewijn) *Signed* Cajun and by the love of

and by the love of tales well told

the chefs of critically acclaimed Don Angie in New York City's West Village

Lamu: 1985

sweet and sour onions

More often than not

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (Regula Ysewijn) *Signed* Cajun and by the love ofKnown 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