Oats in the North, Wheat from the South

Name: Oats in the North, Wheat from the South
Brand: Allen & Unwin
SKU: 9781760525392
Price: 59.99 NZD
Availability: InStock

The History of British Baking: Savoury and Sweet

By Regula Ysewijn

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4.34

( 197 ratings, 33 reviews)

Summary

Oats in the North, Wheat from the South by Regula Ysewijn is a delightful exploration of the rich history and cultural significance of British baking. The book offers a journey through Britain’s culinary past, showcasing a variety of traditional recipes from different regions. Beautifully illustrated, it combines captivating stories with practical recipes, making it a treasure trove for both history enthusiasts and home bakers.
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Format: Hardback

$59⁹⁹

AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 4-6 weeks

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Oats in the North, Wheat from the South

$59⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by the rich tapestry of British baking and its regional differences. With beautiful photography and detailed recipes, it skilfully takes you on a culinary journey through historical flavours and traditions, making it a delightful addition to any kitchen bookshelf.

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

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 Ysewijn 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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Oats in the North, Wheat from the South is praised for its meticulous research and stunning photography, offering a heartfelt tribute to classic British cuisine. The book is celebrated as both an aesthetic delight and a practical baking guide, highlighting its dedication to British culinary traditions. Renowned chefs and critics commend it as an excellent culinary book filled with tasty recipes.

Book Details

INFORMATION

ISBN: 9781760525392

Publisher: Murdoch Books

Format: Hardback

Date Published: 15 April 2020

Country: Australia

Imprint: Murdoch Books

Audience: General / adult

DIMENSIONS

Width: 190.0mm

Height: 250.0mm

Weight: 1240g

Pages: 264

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food New Release Cook Books Non-Fiction Regula Ysewijn

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

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