This episode features my good friend Regula Ysewijn. We first met at Food Blogger Connect in London in 2011, and over the years we’ve become close friends, supporting one another in both life and work.
Today we celebrate her new cookbook, Oats in the North, Wheat from the South.
Regula’s book is a heartfelt tribute to British baking: its bakeries and shops, its time-honoured traditions and the ingredients that shape its flavours.
We discuss how to write a cookbook grounded in food history — a subject Regula knows intimately — and explore how geography and climate have shaped regional baking across the British Isles. Our conversation covers a wide range of baked goods, from buns and the ritual of afternoon tea to oatcakes, griddle cakes and a distinctive British wedding cake.
Learn more about Regula Ysewijn here: http://www.missfoodwise.com
Instagram: https://www.instagram.com/missfoodwise/
Order her book here: https://amzn.to/3bupvSJ
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Oats in the North, Wheat from the South guides readers through Great Britain’s baking heritage. Each recipe is paired with stories about landscape, local legends and traditions. The book covers a wide range of classics — from saffron cake, Cornish pasties and Welsh bara brith to Shrewsbury cakes, Isle of Wight doughnuts, tarts, oatcakes, gingerbreads, traditional loaves and regional bread rolls like Aberdeen butteries and Kentish huffkins.
Regula traces how the varied climate of the British Isles shaped cereal cultivation and, in turn, regional baking identities. She also explores how imported ingredients — spices, sugar, treacle, fortified wines and citrus fruits — enriched British baking with new flavours, colours and warmth, helping to create the recipes that are loved and reproduced worldwide.
Available from Amazon UK and Waterstones UK.
Also stocked by indie bookstores, including:
Cookbookbake in Brighton (ships)
Warwick Books in Warwick (ships)
Toppings & Company in Edinburgh, Ely and Bath (ships)
Browsers Bookshop in Woodbury (local delivery)
’Oats in the North, Wheat from the South’ was published by Murdoch Books in the UK, Australia and New Zealand in April. A US edition will be released later this year under the title ‘The British Baking Book’ (different cover) with Weldon Owen.
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