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.

The Official Bridgerton Cookbook

Literature & Fiction

Ysewijn, Regula

Dramas & Plays

Random House Worlds

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.

The Official Downton Abbey Christmas Cookbook (Downton Abbey Cookery)

Cookbooks, Food & Wine

Baking

Weldon Owen

One of The New Yorker's Best Cookbooks of 2020! "Regula Ysewijn blends history and recipes in the most delectable way, with&nbsp;traditional cakes, buns, pies, and tarts. A British baking bible." - Tom Parker Bowles, The Daily Mail A meticulously researched, beautifully written, and richly photographed cookbook celebrating the recipes, ingenuity, history, and heritage of British baking. &nbsp; With over 100 iconic recipes, The British Baking Book tells the wonderfully evocative story of baking in Britain--and how this internationally cherished tradition has evolved from its rich heritage to today's immense popularity of The Great British Bake Off.&nbsp; With lavish imagery and evocative narrative, the expert-baker author details the landscape, history, ingenuity, and legends--and show-stopping recipes--that have made British baking a worldwide phenomenon. From cakes, biscuits, and buns to custards, tarts, and pies, authentic recipes for Britain's spectacular sweet and savory baked goods are included here--like pink-frosted Tottenham cake, jam-layered Victoria sandwich cake, quintessential tea loaf, sweet lamb pie, Yorksire curd tart, and more. Illustrating the story of how British baking evolved throughout the country, many of the recipes have a sense-of-place heritage like Dorset apple cake, Whitby lemon buns, Cornish cake, Grasmere gingerbread, and Scottish oatcakes. Evocative and fascinating, this cookbook offers a guided tour of Britain's best baking.&nbsp;

The British Baking Book: The History of British Baking, Savory and Sweet

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.\n"A beautifully illustrated volume of recipes with history." - The New York Times\nKnown 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.\nDark 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.\n80+ RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles\nBAKE FOR EVERY OCCASION: Create cozy breakfasts, decadent desserts, hearty breads and snacks as well as festive Carnival treats and authentic Renaissance recipes\nINSPIRING IMAGES: Beautiful photos of every recipe help ensure success\nA 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\nEXPERT 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

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries

The life and times of the Great British Pudding, both savoury and sweet - with 80 recipes re-created for the 21st century home cook\nJamie Oliver says of Pride and Pudding 'A truly wonderful thing of beauty, a very tasty masterpiece!'\nBLESSED BE HE THAT INVENTED PUDDING\nThe 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.\nThere 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.

Pride and Pudding

Murdoch Books Australia

Let Regula Ysewijn’s Pride and Pudding take you to the heart of Britishness in this beautiful part-recipe, part-fascinating culinary history book of the British pudding that Heston Blumenthal would be proud of. In Pride &amp; Pudding, food photographer and writer Regula Ysewijn takes you on a journey through the fascinating culinary history of Great Britain. Hailed as “a truly wonderful thing of beauty…a very tasty masterpiece” by Jamie Oliver, Regula’s Pride and Pudding contains over 80 recipes that give the reader an insight into the life and times of the Great British Pudding in its various sweet and savory forms. With a distinctly gothic-romance aesthetic, Regula recreates the well-known puddings such as Haggis, Black pudding, Bakewell pudding and Queen of puddings, to the lesser known (yet once popular) puddings such as Snake fritters, Cabinet pudding and Mock plum pudding ice for the 21st century kitchen. With stunning photography and fascinating facts along the way (did you know the Jam Roly-Poly was nicknamed ‘Dead Man’s Arm’ due to the custom of it being boiled in an old shirt sleeve?), Pride and Pudding is a refreshingly different kind of cookbook that’s a must for anybody who delights in British history and British food.

Pride & Pudding: The History of British Puddings, Savoury and Sweet

Desserts

MURDOCH BOOKS

Fifty indulgent pudding recipes, from well-loved childhood favorites to traditional British classics. In the latest book in this best-selling series, food historian and cook Regula Ysewijn brings together fifty delicious pudding recipes, from jam roly-poly to sticky toffee pudding.

The National Trust Book of Puddings: 50 Irresistibly Nostalgic Sweet Treats and Comforting Classics

National Trust Books

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.\nThe 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.

Oats In The North Wheat From The South

Regional & International

Jamie Oliver says of Pride and Pudding: 'A truly wonderful thing of beauty, a very tasty masterpiece!'\nBLESSED BE HE THAT INVENTED PUDDING\nThe 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.\nThere 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.

Pride and Pudding: The history of British puddings, savoury and sweet

<ul><li>A nostalgic ode to the most beautiful, traditional cafes in Belgium and their stories</li></ul>From bestselling author and popular blogger of “Miss Foodwise,”Regula YsewijnFood writer, photographer and graphic designer Regula Ysewijn runs the popular blog 'Miss Foodwise'.She is also the author of the book Pride and Pudding, a tribute to her obsession with British Culinary arts.The book was highly praised by Jamie Oliver and Fiona Beckett, to name a few noteworthy names. Her newest book, Belgian Café Culture, Regula presents an ode to Belgian popular culture. The book is the result of countless visits to traditional Belgian cafes, where Regula chatted with the locals took many beautiful photos. Throughout her book you can sense her regard for cultural ephemera: things, places, and livelihoods all in danger of fading into the past. Regula wants you to know that these traditional Belgian cafes are much more than the brick and mortar that holds them together; they can be the epicenter of a true community, standing strong even when their walls crumble and their decor ages, as they wait for the moment when the out-of-fashion becomes fashionable again.

Belgian Café Culture

Arts & Photography

Photography & Video

Uitgeverij Luster

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Books by Ysewijn, Regula