Discover the fascinating history of British baking with "Oats in the North, Wheat from the South: the History of British Baking: Savoury and Sweet" by Regula Ysewijn. This hardcover book provides a comprehensive look at the traditional foods of Britain, with a focus on the savoury and sweet aspects of baking. The book is 250mm in height and 190mm in width, with 264 pages of informative content. The book is ideal for young adults and above, and is a great addition to any food enthusiast's collection. The author, Regula Ysewijn, is a renowned food expert and historian, and has drawn on her extensive knowledge to write this compelling book. The book is published by Murdoch Books and is available in English.
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