British Baking Book
The subject of British baking has gotten revitalized and energized in recent years, in part because of the success of popular comfort-viewing programs like the British Baking Show. Overnight, it seems, American TV viewers developed a curiosity for things like Battenberg Cake, Clootie Dumpling, and savory pies. Flemish food writer, photographer, and TV host Tegula Ysewijn can relate to our obsession. Ysewijn, who co-hosts a baking show in her native Belgium, writes in the introduction of this book that she spent her childhood fixated on all things Great Britain, including its baking traditions. This book is a love letter to British baking, with recipes from all over the UK — Scottish oatcakes, treacle tarts, Aberdeen butteries, baps, and scotch pies are featured alongside crumpets, Chelsea buns, Cornish saffron cake, regional gingerbread styles, and more. This is a lavish book, with beautiful color photographs of dramatic landscapes from all over Great Britain, in addition to the mouth-watering results of Ysewijn’s recipes. It’s worth noting that these recipes are presented with attention to historical authenticity, and they are the products of Ysewijn’s extensive travel and research. 263 pages, hardback.
