This is a classic guide to a little-known cuisine, with over 65
traditional recipes featuring the best of Welsh cooking. Try the
authentic local versions of every day favourites like Welsh Rarebit
and Fish Pie, and explore the more unusual dishes of the region
such as Cawl Mamgu (lamb and leek stew) and Bara Brith (sweetened
pancakes). Make the most of fresh, nutritious ingredients - fish
and shellfish, well-reared meat, fresh garden vegetables and rich
dairy produce - in healthy, tasty dishes. For many years, Welsh
cooking was a well-kept secret, with recipes passed from generation
to generation by word of mouth. This means that there are often
many regional variations, or recipes have been altered over the
years to adjust them to times of hardship or plenty. Traditional
Welsh recipes revolve around the ingredients available to them,
such as fresh garden vegetables, river, lake and sea fish, and meat
from home-reared animals. Welsh lamb and beef are a prominent
feature of the local diet, as well as freshly caught fish and
shellfish such as salmon, brown trout, white crab, lobster and
cockles.After exploring the geography and cuisine history of the
region, this delightful new book presents over 65 traditional Welsh
recipes. Individual chapters cover starters and light meals, fish,
meat and poultry, puddings, bakes and cakes, and include familiar
classics such as Welsh Rarebit, Potato Cakes and Fish Pie and local
favourites such as Cawl Cennin (leek soup with potato and bacon),
Cawl Mamgu (lamb and leek stew), Bara Brith (sweetened pancakes)
and Bakestone Pancakes.
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