Why We Like It

Annette Yates does a wonderful job of including how each recipe fit in with Welsh culture.  She begins the book with a culinary introduction including the geography of Wales.  That is followed by a culinary timeline and then Customs and Traditions.  Yates also includes a detailed list of native foods .

Every recipe includes beautiful photographs of the food along with a cultural  introduction. This book is much more than a simple cookbook, but a preservation of the Welsh culture. 

Note:  The font size throughout the book is extremely small. A book magnifier is helpful for easy reading.

Overview

 • A classic guide to this unexplored but excellent cuisine, with 65 traditional recipes featuring the very best of Welsh cooking.

• Try the authentic local versions of everyday favourites such as Welsh Rarebit, Fish Pie and Bread Pudding, and explore the more unusual dishes of the region.

• Make the most of fresh, nutritious ingredients – fish and shellfish, well-reared meat, fresh garden vegetables and rich dairy produce – in wholesome, tasty dishes.

• Over 240 photographs show the mouthwatering final dishes as well as all the stages of preparation.

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.

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 book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages.