Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
  • Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)
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Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback) Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)

Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet (Hardback)

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£25.00
Hardback 264 Pages / Published: 02/04/2020
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Waterstones Says

From Cornish pasties to Aberdeen buttery rowies, Oats in the North, Wheat from the South is a fascinating journey around the British Isles, exploring its varied regional baking identities.  

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.

Publisher: Murdoch Books
ISBN: 9781911632641
Number of pages: 264
Weight: 1240 g
Dimensions: 250 x 190 mm


MEDIA REVIEWS
"A feast for the eyes, as well as the stomach, meticulously researched and beautifully photographed, this is a true love letter to the food British does best. One to savour, and treasure, but most of all, one to bake from!"
Felicity Cloake, The Guardian

"An excellent and diligently written book celebrating some super-tasty British treats" Jamie Oliver

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“Oats in the North”

I'm enjoying this book during lockdown. The history of the recipes is fascinating, and the background tips are invaluable to a novice baker. It's a very good read.

Hardback edition
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