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Van scone tot teacake: Brits gebak hartig en zoet
In Van Scone tot Teacake, een ode aan de uitgebreide en florerende Britse bakcultuur, geeft Regula Ysewijn haar 100 favoriete Britse recepten voor zoet en hartig gebak. Van de fruitbreads en hartige imposante pies waar de Britten beroemd om zijn tot onbekendere koekjes en taartjes voor bij de iconische Afternoon tea. Taart, cake, koeken, scones, buns, pies, brood en ander zoet en hartig gebak zijn verstrengeld met de identiteit van Britten dat zie je ook bij de recepten in dit boek.
256 pages, Kindle Edition
First published May 21, 2019
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Displaying 1 - 30 of 33 reviews
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March 17, 2022Several nice features, a serious one is that she acknowledges the role of slavery in producing sugar on her dedication page which is a thoughtful gesture,
Have not succeeded so far in making all the pages illegible with smears of butter and splatters of batter.
Some of the recipes are in duplicate, with a historical version and a modern version, others have a note on the history of a cake, or baked good, because this is an odd ( or interesting ) cookbook in that it includes cakes and biscuits (in the British English sense) and sweet and savoury things.
The historical versions though are historic only in their ingredients. She does not suggest using historic baking technologies.
I find that she includes meat in her recipe for mince pies, eccentric, even by my own low standards, but somehow is typical of her enthusiastic take on British baking, I mean, historically mince pies were meat based, its just that over the centuries the meat has been pushed out by the fruit and nuts.
Another feature that I like is that she includes potato farls and welsh cakes along with Victoria Sandwich cake. It really is a fan's guide to what she loves about British baking.
On the other hand, the historical interest does not go very deep, she assumes the use of a modern oven, and of modern kitchen devices, there's not much interest in how this things were traditionally produced, it is in that sense a thoroughly modern cookbook.
Nice tips throughout.
Have not succeeded so far in making all the pages illegible with smears of butter and splatters of batter.
Some of the recipes are in duplicate, with a historical version and a modern version, others have a note on the history of a cake, or baked good, because this is an odd ( or interesting ) cookbook in that it includes cakes and biscuits (in the British English sense) and sweet and savoury things.
The historical versions though are historic only in their ingredients. She does not suggest using historic baking technologies.
I find that she includes meat in her recipe for mince pies, eccentric, even by my own low standards, but somehow is typical of her enthusiastic take on British baking, I mean, historically mince pies were meat based, its just that over the centuries the meat has been pushed out by the fruit and nuts.
Another feature that I like is that she includes potato farls and welsh cakes along with Victoria Sandwich cake. It really is a fan's guide to what she loves about British baking.
On the other hand, the historical interest does not go very deep, she assumes the use of a modern oven, and of modern kitchen devices, there's not much interest in how this things were traditionally produced, it is in that sense a thoroughly modern cookbook.
Nice tips throughout.
February 6, 2022
The history behind some of Britain's most famous bakes. THIS is the book I've been wishing for since I saw the first season of The Great British Bake Off. (The one that never aired in the U.S. I found it on YouTube. Dig and you'll find it). I was fascinated by how the contestants moved across the country baking traditional bakes from each place they went. I loved the early seasons of the show with Mel and Sue participating in learning about the history behind the bakes. I recognized some of these recipes from the show, actually and could hear and picture Mel and Sue in my mind. (If you've only seen the U.S. versions of the show, go back and see if you can find the original uncut UK episodes).
As a historian and amateur home baker, I love making family recipes and that's what this book feels like. You get the story behind the recipe and not just a how-to, which makes it nicer than the Great British Baking Show cookbooks and even Mary Berry's baking books. I learned a lot about British baking and the history behind the bakes I've admired on TV.
I especially liked seeing the Tudor recipes my ancestors may have enjoyed before drinking the Puritan Kool-Aid and decamping for the New World. I was surprised to see apple pie, blueberry pie and crumble listed as iconic British desserts. I thought crumbles were American, born out of necessity when our ancestors lacked ingredients for pie crust. British crumbles don't even have a bottom crust and are cousins to our American versions. Sometimes she gives us a historic recipe and a modern recipe for the same bake because the recipe has changed so much. I like both recipes for Bath Buns. I didn't try them in Bath because they were sprinkled with caraway seeds. Using candied comfits (you can buy candied seeds online at https://truetreatscandy.com/product/f...) sounds better. The modern recipe with pearl sugar sounds amazing too.
I can't give this book 5 stars until I try some of the recipes. I'm unlikely to try many, at least as written, because they do require some unusual ingredients and things like currents and citrus peel I know I don't like. I've tried medieval gingerbread (made with breadcrumbs) and didn't care for it. Some of the recipes sound good in theory but the texture would throw me off. On the other hand, I was ESPECIALLY excited to see a real true recipe for Sally Lunn buns. I've been looking for one since I had them in Bath. Soliemmes are not the same thing and neither is American Sally Lunn. The photograph shown looks like a smaller version of what I had in Bath so I think this is the right recipe. I have to try it if I can get the right ingredients. Americans have low-fatted everything to death and high quality butter and cream are very expensive. I've never heard of using confectioner's sugar in pie crust but it sounds delicious and now I have to try it.
The author lists ingredients to use in the front of the book, notes about specific unusual ingredients in the recipes and in the back, there is a list of shops -in both the U.S and U.K. for special equipment and ingredients. Many of the recipes do require special ingredients I've never heard of in the U.S. Some are unavailable here and the author makes suggestions for other substitutions.
The front of the book has a short contents list dividing the book into
Cakes
some familiar like the classic Victoria Sandwich and other, more obscure cakes, like the Tottenham Cake (I remember that from GBBS 2013) and also fancy cakes like the Savoy Cake. There's even a recipe for something called flapjacks which is actually a homemade granola bar and not a cake at all.
Fruitcakes and Loaves
Made for Christmas and weddings, fruitcakes can be fancy like the Twelfth Cake or more simple like the Welsh Bara Brith. Some of these recipes are called buns or loaves. Those are more like tea cakes.
Gingerbreads
Run the gamut from Tudor style gingerbread using breadcrumbs to cake gingerbreads and gingerbread cookies. Recipes for gingerbread come from all over Britain!
Biscuits
Include the Shrewsbury cake, which American Girl fans will remember from Felicity's Christmas accessory set. The original is flavored with rosewater which I do NOT recommend. This author says the rosewater was replaced with lemon in the 20th-century. (I don't see Felicity fans enjoying that one either though.) This recipe is more crisp that Felicity's sugar cookie like biscuit.
This section also includes a recipe for homemade custard creams.
Buns
My favorite section! Who doesn't love sweet yeasted buns? Here we have Sally Lunn buns, Bath buns, Chelsea Buns, Belgian buns (two recipes) as seen on the GBBS 2021 (these recipes are a little different from the one appearing on the show), hot cross buns and something called Devonshire splits which are filled with cream and jam! (drooling). This section also includes rock cakes (mentioned in Harry Potter) and a few pastries called cakes.
Fritters
Exactly what you'd expect. Fried dough! The shortest section.
Oatcakes and griddle cakes
The oddest section. People in the U.S. don't really bake oatmeal. You eat it from a package sweetened with maple syrup and/or brown sugar or bake oatmeal cookies. These recipes are old-fashioned and unusual.
Breads
Including the iconic (English) Muffin, crumpets, scones and the classics: cottage loaf, classic white loaf, baps and a few obscure ones.
Pies and tarts
Mostly savory. Before the GBBS I never heard of putting meat in a pie or meat and eggs. In America, pie is something sweet, usually including fruit or custard/whipped cream/mousse or Jell-O. Sweet pies included here are blueberry and apple plus a recipe for apple and blackberry crumble. I didn't know anyone needed a recipe to make a crumble. It's usually a personal preference based on how your mom made it or your local favorite restaurant. My grandmother made blueberry crumble with a flour/butter/brown sugar topping while others use oats in theirs.
Tarts include Banbury tart and the original Bakewell tart- not the one Mary Berry makes and not the one sold in grocery stores.
As always with Weldon Owen, the photographs are absolutely gorgeous! It was fun to see the author actually baking and posing. I really apprecited the period photos to illustrate some of the bakes from bakeshops that no longer exist. A deep dive into archives to find these postcards and photos must have been fun.
A list of sources, mostly ones in the public domain, is included in the back. Colonial Williamsburg uses some of the same sources in the Raleigh Tavern bakeshop (Recipes from the Raleigh Tavern Bake Shop).
I can feel and see the author's passion for British baking all throughout this book. I was not pleased she kept referencing her book Pride and Pudding because I can't get it at the library.
I would not recommend reading this as an e-book. I tried it first on OverDrive but the print was SO tiny and unable to be made larger, it was impossible. Plus the design of the book is so gorgeous you'll want to see it all full size.
HIGHLY recomended for fans of the early seasons of the Great British Baking Show!
As a historian and amateur home baker, I love making family recipes and that's what this book feels like. You get the story behind the recipe and not just a how-to, which makes it nicer than the Great British Baking Show cookbooks and even Mary Berry's baking books. I learned a lot about British baking and the history behind the bakes I've admired on TV.
I especially liked seeing the Tudor recipes my ancestors may have enjoyed before drinking the Puritan Kool-Aid and decamping for the New World. I was surprised to see apple pie, blueberry pie and crumble listed as iconic British desserts. I thought crumbles were American, born out of necessity when our ancestors lacked ingredients for pie crust. British crumbles don't even have a bottom crust and are cousins to our American versions. Sometimes she gives us a historic recipe and a modern recipe for the same bake because the recipe has changed so much. I like both recipes for Bath Buns. I didn't try them in Bath because they were sprinkled with caraway seeds. Using candied comfits (you can buy candied seeds online at https://truetreatscandy.com/product/f...) sounds better. The modern recipe with pearl sugar sounds amazing too.
I can't give this book 5 stars until I try some of the recipes. I'm unlikely to try many, at least as written, because they do require some unusual ingredients and things like currents and citrus peel I know I don't like. I've tried medieval gingerbread (made with breadcrumbs) and didn't care for it. Some of the recipes sound good in theory but the texture would throw me off. On the other hand, I was ESPECIALLY excited to see a real true recipe for Sally Lunn buns. I've been looking for one since I had them in Bath. Soliemmes are not the same thing and neither is American Sally Lunn. The photograph shown looks like a smaller version of what I had in Bath so I think this is the right recipe. I have to try it if I can get the right ingredients. Americans have low-fatted everything to death and high quality butter and cream are very expensive. I've never heard of using confectioner's sugar in pie crust but it sounds delicious and now I have to try it.
The author lists ingredients to use in the front of the book, notes about specific unusual ingredients in the recipes and in the back, there is a list of shops -in both the U.S and U.K. for special equipment and ingredients. Many of the recipes do require special ingredients I've never heard of in the U.S. Some are unavailable here and the author makes suggestions for other substitutions.
The front of the book has a short contents list dividing the book into
Cakes
some familiar like the classic Victoria Sandwich and other, more obscure cakes, like the Tottenham Cake (I remember that from GBBS 2013) and also fancy cakes like the Savoy Cake. There's even a recipe for something called flapjacks which is actually a homemade granola bar and not a cake at all.
Fruitcakes and Loaves
Made for Christmas and weddings, fruitcakes can be fancy like the Twelfth Cake or more simple like the Welsh Bara Brith. Some of these recipes are called buns or loaves. Those are more like tea cakes.
Gingerbreads
Run the gamut from Tudor style gingerbread using breadcrumbs to cake gingerbreads and gingerbread cookies. Recipes for gingerbread come from all over Britain!
Biscuits
Include the Shrewsbury cake, which American Girl fans will remember from Felicity's Christmas accessory set. The original is flavored with rosewater which I do NOT recommend. This author says the rosewater was replaced with lemon in the 20th-century. (I don't see Felicity fans enjoying that one either though.) This recipe is more crisp that Felicity's sugar cookie like biscuit.
This section also includes a recipe for homemade custard creams.
Buns
My favorite section! Who doesn't love sweet yeasted buns? Here we have Sally Lunn buns, Bath buns, Chelsea Buns, Belgian buns (two recipes) as seen on the GBBS 2021 (these recipes are a little different from the one appearing on the show), hot cross buns and something called Devonshire splits which are filled with cream and jam! (drooling). This section also includes rock cakes (mentioned in Harry Potter) and a few pastries called cakes.
Fritters
Exactly what you'd expect. Fried dough! The shortest section.
Oatcakes and griddle cakes
The oddest section. People in the U.S. don't really bake oatmeal. You eat it from a package sweetened with maple syrup and/or brown sugar or bake oatmeal cookies. These recipes are old-fashioned and unusual.
Breads
Including the iconic (English) Muffin, crumpets, scones and the classics: cottage loaf, classic white loaf, baps and a few obscure ones.
Pies and tarts
Mostly savory. Before the GBBS I never heard of putting meat in a pie or meat and eggs. In America, pie is something sweet, usually including fruit or custard/whipped cream/mousse or Jell-O. Sweet pies included here are blueberry and apple plus a recipe for apple and blackberry crumble. I didn't know anyone needed a recipe to make a crumble. It's usually a personal preference based on how your mom made it or your local favorite restaurant. My grandmother made blueberry crumble with a flour/butter/brown sugar topping while others use oats in theirs.
Tarts include Banbury tart and the original Bakewell tart- not the one Mary Berry makes and not the one sold in grocery stores.
As always with Weldon Owen, the photographs are absolutely gorgeous! It was fun to see the author actually baking and posing. I really apprecited the period photos to illustrate some of the bakes from bakeshops that no longer exist. A deep dive into archives to find these postcards and photos must have been fun.
A list of sources, mostly ones in the public domain, is included in the back. Colonial Williamsburg uses some of the same sources in the Raleigh Tavern bakeshop (Recipes from the Raleigh Tavern Bake Shop).
I can feel and see the author's passion for British baking all throughout this book. I was not pleased she kept referencing her book Pride and Pudding because I can't get it at the library.
I would not recommend reading this as an e-book. I tried it first on OverDrive but the print was SO tiny and unable to be made larger, it was impossible. Plus the design of the book is so gorgeous you'll want to see it all full size.
HIGHLY recomended for fans of the early seasons of the Great British Baking Show!
September 20, 2020
This book is a visual feast. I haven't tried any of the recipes yet - and some are beyond my ability.
The pictures are stunning as is the background research and information. It reads like a fascinating history of British baking. It's a perfect companion to the Great British Bake Off cookbooks and Television series. The binding is a visual feast - dark green with gold gilt accents and lettering
I can't go to the UK at the moment - so this book is almost the next best thing.
The pictures are stunning as is the background research and information. It reads like a fascinating history of British baking. It's a perfect companion to the Great British Bake Off cookbooks and Television series. The binding is a visual feast - dark green with gold gilt accents and lettering
I can't go to the UK at the moment - so this book is almost the next best thing.
December 17, 2020
I made 18th Century Bath Buns for Jane Austen's Birthday.
"Jane Austen, who lived in Bath for a while, was a fan of Bath Buns and wrote in 1801 that she would eat herself sick if her sister, Cassandra, did not accompany her during a visit." Definitely will be trying other recipes.
And I'm glad of Author's note:
"I want to acknowledge that most of the cakes, gingerbreads, and biscuits in this book would not have existed if not for sugar imports that were made possible due to slavery, which was particularly concentrated in the Caribbean islands of Barbados, St. Kitts, Nevis, Antigua, and Jamaica, and later Grenada and Trinidad in the 17th, 18th, and 19th centuries, until the British Slavery Abolition Act took effect on August 1, 1834 - which unfortunately only resulted in partial liberation.
Sugar has a cost, and that cost was paid by those held in bondage.”
"Jane Austen, who lived in Bath for a while, was a fan of Bath Buns and wrote in 1801 that she would eat herself sick if her sister, Cassandra, did not accompany her during a visit." Definitely will be trying other recipes.
And I'm glad of Author's note:
"I want to acknowledge that most of the cakes, gingerbreads, and biscuits in this book would not have existed if not for sugar imports that were made possible due to slavery, which was particularly concentrated in the Caribbean islands of Barbados, St. Kitts, Nevis, Antigua, and Jamaica, and later Grenada and Trinidad in the 17th, 18th, and 19th centuries, until the British Slavery Abolition Act took effect on August 1, 1834 - which unfortunately only resulted in partial liberation.
Sugar has a cost, and that cost was paid by those held in bondage.”
March 24, 2021
This book is a beautiful love letter to British baking. Thoroughly researched, with a stunning bibliography at the end that I can’t wait to dig into.
April 6, 2021
I read this book before trying any of the recipes, which I am slowly working my way through, because it places in context of local agriculture the baked goods that have developed in and sustained the people of the various regions of Great Britain. As a gardener transplanted to the UK from Texas, I am fascinated by the plants who make their homes happily here and have sustained human life on these islands for the past 6000 years or so. Grains like oats, wheat and barley are in the forefront of the keeping-humans-alive brigade and my hat is off to them.
This was a delightful tour through what we have learned to do in partnership with grains and fire - yum!
This was a delightful tour through what we have learned to do in partnership with grains and fire - yum!
January 12, 2021
I really enjoyed this, from the recipes, historical background to the enthusiastic and passionate championing of regional baking by Regula Ysewijn.
March 17, 2022
I haven't yet had a chance to make many of the recipes, but the history sections were informative and well presented.
December 22, 2020
I hate to give a book one star when I have not read it but want to alert other potential purchasers of the Kindle version. I bought the ebook to read the recipes. I am British and don't need the photos. Unfortunately the print is absolutely miniscule and I couldn't read a word. The book looks interesting but DON'T buy the Kindle version
July 16, 2020
Fantastic
I read it from beginning to end like a novel and now I’m going to go back to the beginning and start baking from it’s wonderful recipes. So good to read about how the recipes came about .
I read it from beginning to end like a novel and now I’m going to go back to the beginning and start baking from it’s wonderful recipes. So good to read about how the recipes came about .
May 7, 2021
What a wonderful book for historical story and recipes in one. Good for people love cooking and reading. Just have yourself a cup of tea and sit down and read it. What a relaxation and lovely reading!
This entire review has been hidden because of spoilers.
September 29, 2021
I thought this was a food history book but it's actually a recipe book with history in it! It does tend to romanticise Britain in parts - it's all little British villages with their little local traditions - but I can't say I mind.
May 8, 2024
What attracted me first to purchasing this book at our local bookshop was it's sheer beauty. It's what every discerning person should think of as a volume to have in your kitchen library, or any library, for that matter. Around 11" x 8", it's beautifully bound in hard covers with a faux cloth binding of a distinguished and sober forest green with imitation gold leaf decorations around the titling. There is no dust jacket though. The spine is gold also. The end papers and the free end papers have a decorative gold and green pattern and there is a printed "ex libris" part to the front end paper to write the new owner's name in. There's a charming three quarter length portrait of the writer, Regula Ysewijn, taking up the whole second page, like a plate, opposite the book's title page. The design of the book and the photography, of a high standard, is the author's own. The publisher's information is on the final page, with no information on the type-face though, and the book is printed in China (the Chinese take-over of the west's printing industry is a major failure of our own democracies to preserve important infrastructure, machinery and skills). The publisher is Murdoch press, Sydney and London. The book is so lovely, it would be a shame to get it spoiled in the heat of the kitchen, instead nowadays one can take a picture of the recipe you're going to use on your iPhone instead, and keep the book out on the coffee table to admire.
Briefly, Regular Ysewijn is a Belgian immigrant to the UK shores and has written what another reviewer has called a "love letter" to traditional British baking. It is richly illustrated and the recipes are well explained and should be reasonably easy to follow. I have only followed a small number of recipes, but one I particularly enjoyed was making a traditional raised pork pie - the end result was truly delicious. I have now become a near vegetarian but even so I might be tempted to relent. I live in New Zealand now, where pork pies are not a common item.
Even a highly experienced baker will learn something new (and old of course!) from Regula - you don't even have to bake a thing to enjoy dipping in, and travelling in your imagination through the beauty and history of the British Isles and Ireland. But don't take that as an instruction just to sit in your armchair, get in to the kitchen and start baking! Five stars plus........
Briefly, Regular Ysewijn is a Belgian immigrant to the UK shores and has written what another reviewer has called a "love letter" to traditional British baking. It is richly illustrated and the recipes are well explained and should be reasonably easy to follow. I have only followed a small number of recipes, but one I particularly enjoyed was making a traditional raised pork pie - the end result was truly delicious. I have now become a near vegetarian but even so I might be tempted to relent. I live in New Zealand now, where pork pies are not a common item.
Even a highly experienced baker will learn something new (and old of course!) from Regula - you don't even have to bake a thing to enjoy dipping in, and travelling in your imagination through the beauty and history of the British Isles and Ireland. But don't take that as an instruction just to sit in your armchair, get in to the kitchen and start baking! Five stars plus........
March 4, 2023
I started reading this from the library, unfortunately it was the US version so was slightly frustrating as I had to keep converting measurements and oven temperatures and for some reason the US version does not tell you what cake tin or loaf tin size each bake requires. The UK version which I found an affordable copy of, gives both grams and ounces, Fahrenheit and centigrade temperatures, and tin sizes.
I love baking and really enjoyed the historical information and regional specialties. I tried several of the recipes, they all worked well. I tried the tea loaf, fruit loaf, carrot cake, lemon drizzle cake, shortbread and the classic white loaf recipe. Most recipes have photographs of the finished product and the photography is good, it's an appealing book to look through.
The mince pie recipe uses meat which of course is traditionally what they were made of, I would have liked the recipe to mention to warn people of this. Mince pies are usually shared and it's generally accepted that mince pies are all vegan these days. A friend bit into one at a party once and found it was one of these, they look exactly the same so it's only fair to warn people.
The oven temperatures are given for a traditional cooker so you have to lower the number for fan ovens. A nice collection of traditional bakes, it does contain quite a few meat pie recipes, it would have been good to see some traditional non meat pies included but there's plenty of other recipes in here I want to make.
I love baking and really enjoyed the historical information and regional specialties. I tried several of the recipes, they all worked well. I tried the tea loaf, fruit loaf, carrot cake, lemon drizzle cake, shortbread and the classic white loaf recipe. Most recipes have photographs of the finished product and the photography is good, it's an appealing book to look through.
The mince pie recipe uses meat which of course is traditionally what they were made of, I would have liked the recipe to mention to warn people of this. Mince pies are usually shared and it's generally accepted that mince pies are all vegan these days. A friend bit into one at a party once and found it was one of these, they look exactly the same so it's only fair to warn people.
The oven temperatures are given for a traditional cooker so you have to lower the number for fan ovens. A nice collection of traditional bakes, it does contain quite a few meat pie recipes, it would have been good to see some traditional non meat pies included but there's plenty of other recipes in here I want to make.
August 31, 2020
I love learning about historical cooking techniques and recipes! It's always interesting to read about how tastes change, or people settle for (due to technology, etc...) This book doesn't contain a load of recipes, but does has lots of information on how foods have changed and why. I enjoyed reading it, Emma Kay has done her homework and written a well-researched book! If your interested in food, this book will keep you interested.
I received a Kindle arc from netgalley in exchange for a fair review.
I received a Kindle arc from netgalley in exchange for a fair review.
November 27, 2022
Full disclosure: I hate meta/theater people.
I especially detest the 50s Rockabilly/Bettie Page/ John Waters look/lifestyle. Such thin gruel. So narcissistic. So conformist to a social irony. Such a celebration of emotional deformity and sartorial absurdity. And, so patently disingenuous.
That being said: remove those awful preening, nauseating photos of the Cindy Sherman wannabe "retro" wardrobe and makeup and you have a wonderful book. Well done.
I especially detest the 50s Rockabilly/Bettie Page/ John Waters look/lifestyle. Such thin gruel. So narcissistic. So conformist to a social irony. Such a celebration of emotional deformity and sartorial absurdity. And, so patently disingenuous.
That being said: remove those awful preening, nauseating photos of the Cindy Sherman wannabe "retro" wardrobe and makeup and you have a wonderful book. Well done.
January 13, 2023
This book was something I hadn't realized i wanted until I read it. Falling in love with the many regional varieties of baked goods from England this book satisfies that exploration. Buns, pasties, cakes, tarts of all kinds, some with multiple versions depending on the century. Very well done, great photos, great narrative and delicious recipes. Thanks!
April 20, 2022
Excellent history and context for well-researched recipes from all over Britain. Fascinating stuff and I can't wait to try some of these! I'd recommend this for students of British history even if you have no interest in baking for yourself.
December 28, 2020
I got this for Christmas and actually read it cover to cover. I can’t wait to try to create some of these delicious treats.
March 18, 2021
OMG! if nothing else buy it for the gingerbread cake!
And the history is interesting too.
And the history is interesting too.
April 8, 2021
I like the history and the recipes look interesting and mostly doable. I’m looking forward to baking my way through this.
June 16, 2021
Inspirational!! A great book to read and even better to cook from!
November 14, 2022
This was exactly the book I was looking for! Loved the food history and the beautiful pics. Review to come.
January 3, 2023
I found this book so interesting packed with food history.
July 4, 2023
British baking
This book is just what I have been looking for! I love baking and this book has all the recipes and information about British Baking I have been interested in!
This book is just what I have been looking for! I love baking and this book has all the recipes and information about British Baking I have been interested in!
April 9, 2024
Very interesting historical account of British baking. Very comprehensive.
August 18, 2024
Loads of recipes
I enjoyed learning about the history of the recipes. The photography is lovely.
Also, I appreciated the acknowledgment of the role of slavery in bringing sugar to the UK. Anyone using sugar should be mindful of the history of sugar plantations.
I enjoyed learning about the history of the recipes. The photography is lovely.
Also, I appreciated the acknowledgment of the role of slavery in bringing sugar to the UK. Anyone using sugar should be mindful of the history of sugar plantations.
July 1, 2021
This was a fun book to peruse: the photos are gorgeous and the stories are fascinating. I am eager to try making the pies, both savory and sweet. One thing that annoys me, however, is the references Ysewijn makes to her Pride and Pudding because it's not available in my library!
October 23, 2021
Needs a Contents page
I am tempted to purchase the hardback because I I have to travel through all over the place rather than just be able to jump to a section within the very beginning of the book… or go to the index.
I like content lists. What can I say.
Also loads much better on my laptop vs my phone. This book seriously make me consider getting a Fire tablet.
I am tempted to purchase the hardback because I I have to travel through all over the place rather than just be able to jump to a section within the very beginning of the book… or go to the index.
I like content lists. What can I say.
Also loads much better on my laptop vs my phone. This book seriously make me consider getting a Fire tablet.
February 24, 2021
the book is beautifully executed. The history is exceptionally researched. But the recipes are somewhat hard to do here in the States(I won't spend extra for specialty pie pan for risen pies from England).
Displaying 1 - 30 of 33 reviews