Classic Recipes of Wales

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Classic Recipes of Wales
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  • Forventet levering 04-05-2020
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Format:
Bog, paperback
Udgivelsesdato:
10-11-2014
Sprog:
Engelsk
Sidetal:
64
  • Beskrivelse
  • Yderligere info
  • Anmeldelser

This title deals with traditional food and cooking in 25 authentic dishes. You can discover the delights of Welsh food and cooking with ingredients sourced from rugged shorelines and mountainous peaks to rich, fertile valleys and sleepy fishing villages. You can try fabulous Welsh recipes, from everyday fare such as Welsh Rarebit, Fish Pie and Bara Brith teabread to more unusual regional dishes, such as Laverbread Cakes and Bacon, or Katt Pie. The introduction offers a concise overview of this unexplored culinary tradition, plus a guide to the most popular ingredients in the country. It features enticing breakfasts, warming soups, delicate fish, hearty stews, tempting side dishes, plus delectable puddings, teatime cakes and sustaining bakes. Nutritional information for every recipe is provided. It is illustrated with wonderful photographs by Craig Robertson of practical steps and final dishes. Wales is justly famous for its unspoilt landscapes and fresh, natural ingredients. This beautiful little book provides a tasty sampler of the country's cuisine.Discover a wealth of dishes including Glamorgan Sausages, Bacon with Parsley Sauce, Lamb Broth and Scallops with Bacon and Sage, as well as intriguing local treats such as Bakestone Bread, Anglesey Eggs and Snowdon Pudding.Packed with 130 pictures, cook's tips, variations and complete nutritional information, this book is essential reading for anyone who would like to discover the hidden secrets of Wales' culinary heritage.

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Udgivelsesdato:
10-11-2014
ISBN13:
9780754830207
Vægt:
254 g
Dybde:
17 mm
Bredde:
171 mm
Højde:
166 mm
Format:
Paperback
Forfattere
Bibliotekernes beskrivelse Discover the delights of Welsh food and cooking with regional classics including Welsh Rarebit, Bara Brith teabread, Laverbread Cakes and Bacon, and Katt Pie. over 130 photographs

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