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

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  • Fruit loaf

    • veronicafrance on March 18, 2021

      A simple brioche-type dough. Pretty quick to make. The first prove was a bit sluggish; I gave it a bit of extra time. But kneading the fruit in seemed to revitalise it and the second prove was very lively. It rose further in the oven.

  • Grasmere gingerbread

    • Foodycat on August 14, 2020

      I've never managed to try Grasmere gingerbread when I have visited the Lake District, so I am not sure how true this is to that very closely-guarded secret recipe. It's delicious though - a very crunchy version of gingerbread.

  • Yorkshire tea cakes

    • Foodycat on August 30, 2020

      Very successful! I did 50g currants and 50g mixed peel because the ones we buy have mixed peel in them. Very light and fluffy. The dough was sticky but I didn't have to add much flour when I was shaping them. Next time I might add a little bit of mixed spice.

  • Genoa cake

    • Foodycat on August 14, 2020

      Makes a delicious, moist fruitcake - hardly any resemblance at all to a supermarket Genoa cake.

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  • ISBN 10 1911632647
  • ISBN 13 9781911632641
  • Published Apr 02 2020
  • Format Hardcover
  • Page Count 264
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch

Publishers Text

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.

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