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

Shortlisted for the Gourmand World Cookbook Awards 2020 Longlisted for the Andre Simon Food and Drink Awards 2021 Named one of the best books of 2020 by BBC Radio Four’s The Food Programme, The New Yorker Magazine and The Washington Post Awarded ‘Best in the World’ in the category for Food Culture at the Gourmand World Cookbook Awards 2021 Highly commended’ in the Guild of Food Writer Awards 2021 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. The perfect gift for fans of Paul Hollywood, Mary Berry and The Great British Bake Off. 'While this is a book that you just long to bake from instantly, it is also one to be read, and savoured, as it brings alive the link between culture, climate and cuisine.' Nigella Lawson 'A true love letter to the food Britain does best' Felicity Cloake, THE GUARDIAN A Meticulously Researched, Beautifully Written, And Richly Photographed Cookbook Celebrating The Recipes, Ingenuity, History, And Heritage Of British Baking. With Over 100 Iconic Recipes, Oats In The North Tells The Wonderfully Evocative Story Of Baking In Britain—and How This Internationally Cherished Tradition Has Evolved From Its Rich Heritage To Today’s Immense Popularity Of The Great British Bake Off. With Lavish Imagery And Evocative Narrative, The Expert-baker Author Details The Landscape, History, Ingenuity, And Legends—and Show-stopping Recipes—that Have Made British Baking A Worldwide Phenomenon. From Cakes, Biscuits, And Buns To Custards, Tarts, And Pies, Authentic Recipes For Britain’s Spectacular Sweet And Savory Baked Goods Are Included Here—like Pink-frosted Tottenham Cake, Jam-layered Victoria Sandwich Cake, Quintessential Tea Loaf, Sweet Lamb Pie, Yorksire Curd Tart, And More. Illustrating The Story Of How British Baking Evolved Throughout The Country, Many Of The Recipes Have A Sense-of-place Heritage Like Dorset Apple Cake, Whitby Lemon Buns, Cornish Cake, Grasmere Gingerbread, And Scottish Oatcakes. Evocative And Fascinating, This Cookbook Offers A Guided Tour Of Britain’s Best Baking. Cover Contents Foreword Introduction Ingredients Before you bake Cakes Fruit cakes & loaves Gingerbreads Biscuits Buns Fritters Oatcakes & griddle cakes Breads Pies & tarts Acknowledgments Bibliography Index A B C D E F G H I J K L M N O P Q R S T V W Y Z Useful addresses "Oats in the north, wheat from the south, the history of British baking, savory and sweet"--Page 1 of cover. A meticulously researched, beautifully written, and richly photographed cookbook celebrating the recipes, ingenuity, history, and heritage of British baking