Oats in the North, Wheat from the South : The History of British Baking: Savoury and Sweet
Book Details
Format
Hardback or Cased Book
ISBN-10
1911632647
ISBN-13
9781911632641
Publisher
Murdoch Books
Imprint
Murdoch Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Apr 2nd, 2020
Print length
264 Pages
Weight
1,194 grams
Dimensions
22.70 x 36.30 x 2.50 cms
Product Classification:
National & regional cuisine
Ksh 5,000.00
Publisher Out of Stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
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.
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.
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