Read Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet

Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet

Regula Ysewijn

4.9/5 (26929 ratings)

Description:Oats in the North, Wheat from the South is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter to the history, heritage and ingenuity of British baking culture. 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 fruits added flavour, colour and warmth to a baking culture much adored and replicated all over the world. The book takes the reader on a guided tour of British cake lore, exploring the British affection for tea and toast, as well as the one small Yorkshire town's 200-year-old obsession with baking the world's largest meat pie. Each of the timeless recipes is accompanied by stories of the landscape, history, traditions and legends of Great Britain, from Saffron cake, Cornish pasties, Bakewell tart, Victoria sandwich cake, Lardy cake, Banbury apple pie, Welsh Bara brith, Clapcake to the many oatcakes, gingerbreads, buns and bread rolls such as Aberdeen buttery rowies, Kentish huffkins and traditional loaves.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet. To get started finding Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet, you are right to find our website which has a comprehensive collection of manuals listed.
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Format: PDF, EPUB & Kindle Edition

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ISBN: 1911632647

Description: Oats in the North, Wheat from the South is Regula Ysewijn's evocative, meticulously researched and beautifully photographed love letter to the history, heritage and ingenuity of British baking culture. 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 fruits added flavour, colour and warmth to a baking culture much adored and replicated all over the world. The book takes the reader on a guided tour of British cake lore, exploring the British affection for tea and toast, as well as the one small Yorkshire town's 200-year-old obsession with baking the world's largest meat pie. Each of the timeless recipes is accompanied by stories of the landscape, history, traditions and legends of Great Britain, from Saffron cake, Cornish pasties, Bakewell tart, Victoria sandwich cake, Lardy cake, Banbury apple pie, Welsh Bara brith, Clapcake to the many oatcakes, gingerbreads, buns and bread rolls such as Aberdeen buttery rowies, Kentish huffkins and traditional loaves.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet. To get started finding Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet

Oats in the North, Wheat From the South: The History of British Baking, Savoury and Sweet

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