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My Books

English editions:

• Pride and Pudding (English version)the history of British puddings savoury and sweet

• Belgian Café Culture – a portrait of the iconic café / 

• The National Trust book of Puddings

• Oats in the North, Wheat from the Souththe history of British baking savoury and sweet (The British Baking Book in the US)

• The Official Downton Abbey Christmas Cookbook: a book with historical recipes and the history of Christmas (editions available in German, French and Italian)

• Dark rye and honey cake – Coming februari 2023

Dutch editions:

• Pride and Pudding (Dutch version)

• Brits Bakboek (Dutch)

• Authentieke Belgische Cafés – in Woord en Beeld (bilingual English and Dutch)

• Van Wafel tot Koek – Coming februari 2023

Reviews:

Oats in the North, Wheat from the South was nominated for the André Simon Memorial Awards and was ‘Highly commended’ at the Guild of Food Writers Awards. It was also named as one of the best books of 2020 by the BBC Radio Four’s The Food Program, The New Yorker Magazine and The Washington Post.

Pride and Pudding was shortlisted for the prestigious Andre Simon Awards and the Fortnum & Mason Food & Drink Awards. The book was a winner for the UK in the Food Heritage category of the Gourmand World Cookbook Awards. In 2019 Pride and Pudding was included in ‘The Best British Cookbooks of the 2000s’ of the Great British Food Awards. In 2022 a new edition was published.

”An excellent and diligently written book celebrating some super-tasty British treats”
—  
JAMIE OLIVER

”While this is a book that you just long to bake from instantly, it is also one to be read, and savoured, as it brings alive the link between culture, climate and cuisine.”
—  
NIGELLA LAWSON

This stunning ode to British baking went semi-viral earlier this year, when the Tokyo-based writer Kat Bee tweeted a page from the book in which the author, Ysewijn, acknowledges the inextricable role of slavery, particularly in the Caribbean, in the development of British sweets: “Sugar has a cost, and that cost was paid by those in bondage.” This clear-eyed perspective on the line between the past and the present runs throughout the book, which threads together Cornish pasties, treacle tarts, seed cake, and all the other greats of the British baking canon. 
– HELEN ROSNER, THE NEW YORKER

A feast for the eyes, as well as the stomach, meticulously researched and beautifully photographed, this is a true love letter to the food Britain does best. One to savour, and treasure, but most of all, one to bake from!’
—  FELICITY CLOAKE, THE GUARDIAN

Flemish food writer and culinary historian Regula Ysewijn has brought to life not only the dishes of the Downton era but also some of the magnificent edible delights of earlier centuries. It is a brilliantly researched book full of tasty treats. I do hope you enjoy it.
—  
Julian Fellowes, Creator of Downton Abbey

This is a beautiful book that goes beyond the expected foods of Christmas to show us delights we’ve long forgotten. Regula’s customary combination of solid research and gastronomic flair has unearthed a world of often surprising recipes seen through the lens of Downton Abbey.
— Dr. Annie Gray, Food Historian