Welsh Country Cookery - Traditional Recipes from the Country Kitchens of Wales — Traditional Recipes from the Country Kitchens of Wales

Disgrifiad Saesneg / English Description

100 traditional Welsh dishes from a cookery writer with an abiding love of Wales and its cookery. Includes recipes for Teifi Salmon, Lightcakes, Bara Brith, Monmouth Pudding, Prince of Wales Cream, Spiced Beef and Cranberry Pie. Interspersed with evocative photos of 19th century rural Wales.

Dosbarthu

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Dispatch

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Bywgraffiad yr Awdur / Author Biography

In the 1960s, cook, journalist, TV presenter and food historian Bobby Freeman ran the first (and only) restaurant in Wales to specialise in traditional Welsh dishes. She researched and wrote about Welsh food – both traditional cookery and the eating-out scene in Wales – contributing to, and consulted by, a variety of high-profile publications.