A collection of Welsh food and customs through the centuries, from 12th century Welsh nobility to 18th century gentry; from cottager, farmer, fisherman to the present day aficionado of organic cheeses, wines and waters. Written in the author's entertaining, demystifying style, this book provides authentic, proven recipes with cultural and social history. When first published in 1980, it was widely and enthusiasically praised. It has now been revised, redesigned and updated with a wealth of new material.
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Book Description
Editorial Reviews
About the Author
Bobby Freeman has written about food in all its aspects-- from farming to restaurants, small producers to supermarkets. It was the search for authentic Welsh dishes to serve in her pioneering Fishguard restaurant in the 1960s which led to this book. Now in her 70s, she has devoted three decades to writing about Welsh food. She has two daughters and four grandchildren, and now lives in Pembrokeshire, Wales.
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Most Helpful Customer Reviews
26 of 27 people found the following review helpful:
5.0 out of 5 stars
A mini-vacation to Wales,
By Tanya (igmu@hotmail.com) (New York City, USA) - See all my reviews
This review is from: Traditional Food from Wales (Hardcover)
Bobby Freemans's "Traditional Food from Wales" is absolutely one of the most enjoyable cookbooks I have ever had my hands on. The recipies are so skillfully interwoven with the lore and stories of past and present Wales, that they serve only to enhance the readers' experience, as opposed to interrupting it. In this book you will find recipies ranging from early medieval times through to turn of the century and modern Wales. I consider this book a true cornucopia for anyone interested in Wales, not only it's foods, but its people, its past..
4 of 6 people found the following review helpful:
3.0 out of 5 stars
Lots of history and recipes (which need more detail for me),
By
This review is from: Traditional Food from Wales (Hardcover)
I've found it to be a very interesting book to read for the history as well as the recipes. I would, however, like greater detail in those recipes because while they are probably good enough for a good cook an amateur like me would need a bit more detail. You may also find that you'll need an English/American dictionary (Amazon has one or more)because this book was written by an Englishman and some terms will likely not be familiar.
2 of 3 people found the following review helpful:
5.0 out of 5 stars
Excellent Book,
By Mary Bellis Waller (Milwaukee) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Traditional Food from Wales (Hardcover)
Bobby Freeman does it again, giving us another compilation of traditional Welsh food,with easy to follow recipes, and interesting backgrounds on the food and its traditional preparation. Highly recommended.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Only the fisherman who can get his catch to its cooking within a very short space of time can hope for such superlative enjoyment of trout as this, for trout from the deep-freeze or fishmonger's slab in an inland city is unlikely to have retained the melting tenderness and delicate flavour of fresh-caught fish. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
caws pobi, hot bakestone, teisen lap, water souchy, bara brith, salt duck, teaspoonful baking powder, teaspoon bicarbonate, moderately hot oven, shortcrust pastry, beurre manié, moderate oven, plain flour, spread with butter, demerara sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Croeso Cymreig, Lady Llanover, Minwel Tibbott, Mati Thomas, Richard Llewellyn, Farmhouse Fare, Good Cookery, National Library of Wales, Keith Morris, James Williams, Lloyd George's Favourite Dishes, Dorothy Hartley, Eliza Acton, Elizabeth Baker, Hugh Vaughan, Jane Grigson, New Year's Day, Port Einon, Sheila Hutchins, Slebech Hall, Stuart Ladd, Welsh Folk Museum, Welsh Rarebit, Wirt Sikes, English Recipes New!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Only the fisherman who can get his catch to its cooking within a very short space of time can hope for such superlative enjoyment of trout as this, for trout from the deep-freeze or fishmonger's slab in an inland city is unlikely to have retained the melting tenderness and delicate flavour of fresh-caught fish. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
caws pobi, hot bakestone, teisen lap, water souchy, bara brith, salt duck, teaspoonful baking powder, teaspoon bicarbonate, moderately hot oven, shortcrust pastry, beurre manié, moderate oven, plain flour, spread with butter, demerara sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Croeso Cymreig, Lady Llanover, Minwel Tibbott, Mati Thomas, Richard Llewellyn, Farmhouse Fare, Good Cookery, National Library of Wales, Keith Morris, James Williams, Lloyd George's Favourite Dishes, Dorothy Hartley, Eliza Acton, Elizabeth Baker, Hugh Vaughan, Jane Grigson, New Year's Day, Port Einon, Sheila Hutchins, Slebech Hall, Stuart Ladd, Welsh Folk Museum, Welsh Rarebit, Wirt Sikes, English Recipes New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 23
books:
See all 23 books this book cites
4
books
cite this book:
- How Green Was My Valley by Richard Llewellyn on 15 pages
- Food in England by Dorothy Hartley on 6 pages
- Good Things in England by Florence White on page 139, page 168, and Back Matter
- Wild Wales by George Borrow on page 151, page 251, and Back Matter
- The Customs and Traditions of Wales (University of Wales - Pocket Guide) by Trefor M. Owen on page 206, and page 260
See all 23 books this book cites
- The Best of Slovak Cooking (New Hippocrene Original Cookbooks) by Sylvia Galova-Lorinc in Back Matter
- Kindling the Celtic Spirit: Ancient Traditions to Illumine Your Life Through the Seasons by Mara Freeman in Back Matter
- The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer in Back Matter
- The Best of Finnish Cooking by Taimi Previdi in Back Matter
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