‘A feast for the eyes, as well as the stomach, meticulously researched and beautifully photographed, this is a true love letter to the food Britain does best. One to savour, and treasure, but most of all, one to bake from!’ — Felicity Cloake, The Guardian
Oats in the North, Wheat from the South takes the reader on a guided tour of Great Britain’s baking heritage, exploring the British affection for tea and toast, as well as one Yorkshire town’s 200-year-old obsession with baking the world’s largest meat pie. Each of the timeless recipes in this book is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins.
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 added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
‘An excellent and diligently
written book celebrating some
super-tasty British treats’
JAMIE OLIVER
Regula Ysewijn is a Belgian author and photographer with a particular interest in historical recipes and the evolution of our food and drink culture. Her books Pride and Pudding and Belgian Café Culture were both lauded by BBC Radio Four’s acclaimed The Food Programme. Pride and Pudding was also shortlisted for the Fortnum & Mason Food and Drink Awards and the André Simon Awards. Regula is a judge on the Flemish version of The Great British Bake Off in Belgium. This is her fifth book.