Oats in the North, Wheat from the South - The history of British Baking: savoury and sweet
Verlag | Murdoch Books |
Auflage | 2020 |
Seiten | 264 |
Format | 19,7 x 2,9 x 25,7 cm |
Hardback | |
Gewicht | 1242 g |
Artikeltyp | Englisches Buch |
EAN | 9781911632641 |
Bestell-Nr | 91163264UA |
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.