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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 laudedPride and PuddingandOats 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.
Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries
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