Description 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.
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