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Traditional Welsh recipes are characterized by what was the standard diet of the local working population – coalminers, fishermen, farmers and labourers – and the ingredients available to them. For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation only by word of mouth. This oral tradition means that recipes often have regional variations, and have also been altered over the years to adjust to times of hardship or plenty. After an exploration of the geography and culinary history of the region, this book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages.
Author Biography
Annette Yates has contributed to many magazines, and has written over 20 cookbooks. In her native Wales she is a keen supporter of food producers, farmer’s markets and local chefs, working with them to create individual recipes and food events. She is a member of the the Guild of Food Writers.
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