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• by:
• Yates, Annette

Traditional Welsh recipes are characterized by what was the standard diet of the local working population - coal miners, fishermen, farmers and labourers - and the ingredients available to them. Fresh garden vegetables; river, lake and sea fish and shellfish such as salmon, brown trout, white crab, lobsters and cockles; and meat from home-reared animals such as lamb and beef are all a prominent feature of the diet. For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation only by word of mouth. This oral tradition means that recipes often have regional variations, and have also been altered over the years to adjust to times of hardship or plenty.

After an exploration of the geography and culinary history of the region, this delightful new book presents 60 traditional Welsh recipes. Individual chapters cover appetizers, light meals and breakfasts; fish and shellfish; meat and poultry; puddings; and breads, cakes and pancakes, and include familiar classics such as Welsh Rarebit, Fish Pie and Bread Pudding as well as local favourites such as Cawl Cennin (leek soup with potato and bacon), Cawl Mamgu (lamb and leek stew), Traditional Bara Brith (spicy bread) and Teisen Lap (moist fruit cake).

Presenting a mouth-watering selection of traditional Welsh fare from the hills, valleys and fishing villages, The Best of Traditional Welsh Cooking provides an inspiring insight into the food culture, the local produce and the heart-warming food of this unspoilt region.