Regula Ysewijn

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, wafflesBAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipesINSPIRING IMAGES: Beautiful photos of every recipe help ensure successA 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 sceneEXPERT 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

This elegant coffee table cookbook highlights the luxe and elegance of the Christmas at Downton Abbey and features a collection of traditional British holiday recipes, from appetizers to desserts, that were popular during the Edwardian period.Take a seat at the Christmas table of Downton Abbey, the historic British estate at the heart of the popular PBS series. Downton fans will appreciate this enticing collection of classic British holiday recipes from the Edwardian era, evocative narratives about Christmas traditions, and seasonal anecdotes from the award-winning series. Colorful photographs of finished dishes, fan-favorite moments from the Christmas episodes, and excerpts of character quotes bring the spirit of the holidays to life.

Oats in the North, Wheat from the South is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter to the history, heritage and ingenuity of British baking culture. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus fruits added flavour, colour and warmth to a baking culture much adored and replicated all over the world. The book takes the reader on a guided tour of British cake lore, exploring the British affection for tea and toast, as well as the one small Yorkshire town's 200-year-old obsession with baking the world's largest meat pie. Each of the timeless recipes is accompanied by stories of the landscape, history, traditions and legends of Great Britain, from Saffron cake, Cornish pasties, Bakewell tart, Victoria sandwich cake, Lardy cake, Banbury apple pie, Welsh Bara brith, Clapcake to the many oatcakes, gingerbreads, buns and bread rolls such as Aberdeen buttery rowies, Kentish huffkins and traditional loaves.

Culinair fotografe Regula Ysewijn neemt je in Pride and Pudding mee op reis door de culinaire geschiedenis van Groot-Brittannië en vertelt waarom de Britse keuken ten onrechte een slechte naam kreeg.Via authentieke en historische gerechten, die in dit boek door Regula werden vertaald naar recepten voor de 21ste eeuw, kun je de lang vergeten smaken opnieuw ontdekken. Laat je inspireren door de trots van de Britse keuken...de pudding: van eeuwenoude hartige puddings, taarten, jellies en ijs.

Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington’s towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton’s Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d’Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte’s Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings.Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. In the latest book in this bestselling series, food historian and cook Regula Ysewijn brings together 50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. There are recipes sourced from National Trust properties, such as St George's pudding, made for Churchill at Chartwell, or Waddesdon Christmas pudding, served to the Rothchild family during WWII. Other sweet treats include possets, steamed puddings, syllabubs and blancmange, as well the delightfully named Wet Nelly, Bedfordshire Clanger, Apple Dappy, Whim Wham and, of course, Spotted Dick. The book also includes recipes for the perfect sauces and custard to accompany your crumbles and tarts, making this the perfect book for anyone with a sweet tooth.

This book is an ode to Belgium’s traditional cafés, to their landlords and -ladies, and to the regular customers who come there not only for a drink but also for some company. It is also a plea to handle the café heritage of Belgium with the greatest care. Because we haven been taking these little cafés for granted for too long now, they have become fragile, despite the fact that they are an important part of our social and cultural patrimony.Food writer, photographer and graphic designer Regula Ysewijn runs the blog Miss Foodwise. She is also the author of Pride and Pudding, The history of British puddings savoury and sweet. She’s a true Anglophile, and she often works in London, but she lives in Belgium and cherishes her Flemish roots.For this book Regula visited 45 traditional cafés in Belgium. She drank a beer in the oldest café in the country (it opened in 1515) and in the café of Belgium’s oldest landlady, Juliette (who is 96); she visited cafés with beautiful Art Deco interiors, and cafés where you can still find a savings cupboard with numbered slots hanging on the wall. In each of these cafés she talked to the landlords and -ladies and to the regular guests who have become part of the soul of these places, and she managed to capture all of this in beautiful, touching photos.

Pride and Pudding and The Cardamom Trail 2 Books Bundle Collection - The History of British Puddings, Savoury and Sweet, Chetna Bakes with Flavours of the East. Pride and The History of British Puddings, Savoury and Sweet Jamie Oliver says of Pride and Pudding 'A truly wonderful thing of beauty, a very tasty masterpiece!' BLESSED BE HE THAT INVENTED PUDDING The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients, Regula Ysewijn has revived over 80 beautiful puddings for the modern home cook. There are ancient savoury dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version, while paying homage to the cooks, writers and moments in history that helped shape them. The Cardamom Chetna Bakes with Flavours of the East Chetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites. Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary. Discover rare but precious traditional bakes from India, as well as new spice-infused recipes. Delve into the history of Indian herbs and spices and learn how to match foods and flavours.

Please Note That The Following Individual Books As Per Original ISBN and Cover Image In this Listing shall be Dispatched Regula Ysewijn 3 Books Collection Dark Rye and Honey 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. Pride and The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients. Oats In The North Wheat From The Wheat from the South is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter to the history, heritage and ingenuity of British baking culture. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity.

Please Note That The Following Individual Books As Per Original ISBN and Cover Image In this Listing shall be Dispatched Regula Ysewijn 2 Books Collection Dark Rye and Honey 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. Oats In The North Wheat From The Wheat from the South is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter to the history, heritage and ingenuity of British baking culture. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity.