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Oats in the North, Wheat from the South: The history of British Baking: savoury and sweet [9781911632641]

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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.

AUTHOR: Regula Ysewijn is a Belgian author and photographer with a particular interest in historical recipes and the evolution of our food and drink culture. Her books Pride and Pudding and Belgian Cafe Culture were both lauded by the 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 in Belgium. This is her fifth book.

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SKU:
9781911632641
ISBN13:
9781911632641
Availability:
Delivery Usually In 5-10 Working Days
Author:
Regula Ysewijn
Publisher:
Murdoch Books
Publication:
02-Apr-2020
Format:
Hardback
Pages:
264
Stock Status:
Available to order
Weight:
1,240 Grams
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