Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet By Regula Ysewijn

$49.99

Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet By (author) Regula Ysewijn ISBN:9781760525392

Description

Oats in the North, Wheat from the South is a guided tour of Great Britain’s baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins.

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 added flavour, colour and warmth to a baking culture much adored and replicated all over the world.

Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet By (author) Regula Ysewijn ISBN:9781760525392

 

Additional information

Weight 1240 g
Dimensions 190 × 250 mm
About the Author

Regula Ysewijn is a Belgian author and photographer with a particular interest in the evolution of our food and drink culture. Her books Pride and Pudding and Belgian Cafe Culture were both lauded by BBC Radio Four's acclaimed The Food Programme. Pride and Pudding was also shortlisted for the Fortnum & Mason Food and Drink Awards and the Andre Simon Awards. Regula is a judge on the Flemish version of The Great British Bake Off. This is her fifth book. regulaysewijn.com

Brand
Format

Hardback

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