Oats in the North, Wheat from the South

The History of British Baking: Savoury and Sweet

Regula Ysewijn

100 classic British bakes and their history - with recipes and photography by the inimitable Regula Ysewijn, award-winning author, Anglophile, photographer and food stylist.

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.

Author bio:

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

Category: Food & drink
ISBN: 9781911632641
Publisher: Murdoch Books
Imprint: Murdoch Books
Publication date: April 2020
Page Extent: 264
Format: Book
Subject: Cookery / food & drink etc