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Oats in the North, Wheat from the South
The history of British Baking: savoury and sweet
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ISBN-13:
9781911632641
Veröffentl:
2020
Erscheinungsdatum:
02.04.2020
Seiten:
263
Autor:
Regula Ysewijn
Gewicht:
1180 g
Format:
255x195x30 mm
Sprache:
Englisch
Beschreibung:
Regula is a freelance food writer, award-winning author, photographer and food judge. She grew up in Flanders, the Dutch-speaking part of Belgium and became infatuated as a child with all things British. Her debut book, Pride and Pudding, was published in 2017 and was shortlisted for the prestigious Andre Simon Memorial Award, Fortnum & Mason Award and was a winner in the Gourmand World Book Awards 'Culinary Heritage' category. Her work has been featured on BBC One, BBC Breakfast, BBC Radio 4's Women's Hour, the Food Programme, the Guardian, the Telegraph, the Independent, Jamie Magazine, delicious magazine. She is a Great Taste Awards judge, a member of the Guild of Food Writers and a judge for Belgium's Bake Off.
100 classic British bakes and their history - with recipes and photography by the inimitable Regula Ysewijn, award-winning author, Anglophile, photographer and food stylist.
A classic bound to find its place on every keen baker's bookshelf, British Baking is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter in 100 classic recipes to the ingenuity, history and heritage of British baking culture. Each recipe is accompanied by a brief informative text, telling a story of the landscape, history, traditions and legends of Great Britain. From Cornish Saffron cake and Cornish pasties, Bakewell tart, Victoria sandwich cake, Lardy cake, Banbury apple pie, Bara brith from Wales, to Grasmere gingerbread, Aberdeen buttery rowie Scottish oatcakes, Regula takes the reader on a delicious guided tour of British cake lore.