Dark Rye and Honey Cake (Festival Baking from Belgium, the Heart of the Low Countries)
List Price:
$39.99
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
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Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
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Product Details
Author:
Regula Ysewijn
Format:
Hardcover
Pages:
272
Publisher:
Weldon Owen (February 14, 2023)
Language:
English
ISBN-13:
9781681888545
ISBN-10:
1681888548
Weight:
43.84oz
Dimensions:
7.5" x 9.8" x 1.1"
File:
Eloquence-SimonSchuster_08052026_P10441858_onix30_Complete-20260805.xml
Folder:
Eloquence
List Price:
$39.99
As low as:
$30.79
Publisher Identifier:
P-SS
Discount Code:
A
Case Pack:
10
Audience:
General/trade
Pub Discount:
65
Imprint:
Weldon Owen
Overview
In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland.
Known 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 goods—including 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 of every recipe. Regula’s unique ability to capture the detail and beauty of Belgium in her recipes and photos provides readers with a breathtaking engaging, and personal account of food culture in Belgium.
80+ RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles
BAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipes
INSPIRING IMAGES: Beautiful photos of every recipe help ensure success
A VIRTUAL VISIT: With historic facts detailing Belgium’s culinary history, lavish photos of landscapes and landmarks, and a compelling narrative from a native Belgian, Dark Rye and Honey Cake gives readers an inside peek into the country’s culinary history and current scene
EXPERT AUTHOR: Regula Ysewijn is a judge on the Flemish version of The Great British Bake Off and the author of The British Baking Book and has recently published The Official Downton Abbey Christmas Cookbook. with Weldon Owen
Known 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 goods—including 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 of every recipe. Regula’s unique ability to capture the detail and beauty of Belgium in her recipes and photos provides readers with a breathtaking engaging, and personal account of food culture in Belgium.
80+ RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles
BAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipes
INSPIRING IMAGES: Beautiful photos of every recipe help ensure success
A VIRTUAL VISIT: With historic facts detailing Belgium’s culinary history, lavish photos of landscapes and landmarks, and a compelling narrative from a native Belgian, Dark Rye and Honey Cake gives readers an inside peek into the country’s culinary history and current scene
EXPERT AUTHOR: Regula Ysewijn is a judge on the Flemish version of The Great British Bake Off and the author of The British Baking Book and has recently published The Official Downton Abbey Christmas Cookbook. with Weldon Owen
