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The Best of Traditional Welsh Cooking

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The Best of Traditional Welsh Cooking

More Than 60 Classic Step-by-step Recipes from the Varied Regions of Wales, Beautifully Illustrated with Over 240 Stunning Photographs



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The Best of Traditional Welsh Cooking by Annette Yates
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This is a classic guide to this unexplored but excellent cuisine, with 60 traditional recipes featuring the very best of Welsh cooking. Try the authentic local versions of everyday favorites such as Welsh Rarebit, Fish Pie and Bread Pudding, and explore the more unusual dishes of the region. Make the most of fresh, nutritious ingredients - fish and shellfish, well-reared meat, fresh garden vegetables and rich dairy produce - in wholesome, tasty dishes. Over 240 evocative color photographs show the mouth-watering final dishes as well as all the stages of preparation. Traditional Welsh recipes are characterized by what was the standard diet of the local working population - coal miners, 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 new book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages. "The Best of Traditional Welsh Cooking" provides an inspiring insight into the food culture, the local produce and the heart-warming food of this unspoilt region.

Author Biography

Annette Yates has contributed to many magazines, including Ideal Home, Waitrose Seasons and Prima, 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 International Association of Culinary Professionals and the Guild of Food Writers.
Release date Australia
March 25th, 2010
Country of Publication
United Kingdom
over 240 colour photographs
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