![\"\"](\"http:\/\/www.missfoodwise.com\/wp-content\/uploads\/2020\/03\/Oats-in-the-north-wheat-from-the-south-regula-ysewijn-murdoch-LR-1.jpg\")
<\/a>In my new book \u2019Oats in the North, Wheat from the South\u2019 I\u2019m showing the reader how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity with it.\u00a0Imports of spices, sugar, treacle, fortified wines\nand citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.<\/span><\/p>\n
With the help of historical cookbooks, diaries and newspaper archives, I have given the most traditional recipe of a bake – which means, how it usually appears in old cookbooks – but often also a more recent version of that recipe to show how recipes evolve through a change of taste, economy and fashion.<\/p>\n
With a foreword by food historian Dr. Annie Gray.<\/p>\n
The book was nominated for the Andr\u00e9 Simon Award<\/strong><\/a> and included in ‘The best cookbooks of 2020’<\/em> list by BBC Radio 4’s The Food Program<\/strong><\/a>\u00a0in the US in\u00a0\u00a0The New Yorker<\/strong><\/a>\u00a0magazine and The Washington Post<\/a><\/strong>.<\/p>\n There are two errors in Oats in the North: When halving the recipe for Flapjacks the butter wasn’t halved, use 100g instead of 200g. For the Bannocks the same thing happened; use 225 ml of buttermilk instead of 450 ml. Mea culpa! In the new print it has been corrected.<\/p>\n “Regula Ysewijn blends history and recipes in the most delectable way, with traditional cakes, buns, pies, and tarts. A British baking bible.”<\/strong><\/em> As the Covid19 Pandemic hit right in the week of my book launch we had to cancel all events in the UK and the US and do as much virtually as we could. Here is a great selection of podcasts and interviews!<\/p>\n BBC Radio 4 Woman’s Hour<\/strong> – Last guest that episode, find it here ><\/a><\/p>\n Olive Magazine<\/strong> Podcast – find it here ><\/a><\/p>\n Tea & Tattle<\/strong> Podcast – find it here ><\/a><\/p>\n Cooking with an Italian Accent<\/strong>\u00a0podcast – find it here ><\/a><\/p>\n Borough Market<\/strong>‘s Borough talks – find it here ><\/a><\/p>\n Sunday Post interview <\/strong>– find it here ><\/a><\/p>\n At the Sauce<\/strong> Podcast – Find it here ><\/a><\/p>\n Good Food Hour<\/strong> – KSRO Radio Sonoma County US – Find it here ><\/a><\/p>\n Milk Street podcast<\/strong> – Boston – Find it here ><\/a><\/p>\n Further listening:<\/strong><\/em><\/p>\n Gastro Podcast,<\/strong> The Great Pudding Off (2019) – Find it here ><\/a><\/p>\n Nigella Lawson’s Cookbook Corner ><\/a><\/p>\n Shiny New Book’s Review ><\/a><\/p>\n Desperate Reader’s Review ><\/a><\/p>\n My Custard Pie’s Review ><\/a><\/p>\n Extract on the Telegraph ><\/a><\/p>\n Article on Otago Daily Times (New Zealand) ><\/a><\/p>\n Belgian Buns over on the Telegraph ><\/a><\/p>\n Carrot cake with cashew topping on the Telegraph ><\/a><\/p>\n Chelsea Buns over on The Sunday Times ><\/a><\/p>\n 3 recipes on the Otago Daily Times NZ ><\/a><\/p>\n Amazon UK and Waterstones UK<\/p>\n Cookbookbake in Brighton (also shipping to you)<\/p>\n Warwick Books in Warwick\u00a0(also shipping to you)<\/p>\n Toppings & Company in Edinburgh, Ely and Bath\u00a0(also shipping to you)<\/p>\n Browsers Bookshop in Woodbury (delivers locally)<\/p>\n \u2019Oats in the North, Wheat from the South\u2019 Published with Murdoch books in Britain, Australia and New Zealand in April and the US later this year (with a different title: ‘The British Baking Book” and cover) with Weldon Owen.<\/strong><\/p>\n San Fransisco: Omnivore Books @OmnivoreBooks<\/p>\n Los Angeles: Now Serving @nowservingla<\/p>\n Barnes & Noble<\/p>\n Papercup bookstore, Beirut<\/p>\n Luddites, Antwerpen (selling both EN and NL)<\/p>\n Boekhandel Novelle, Kortrijk<\/p>\n Paard Van Troje, Gent<\/p>\n Standaard Boekhandel<\/p>\n Fnac<\/p>\nErratum<\/h2>\n
Praise for Oats in the North, Wheat from the South:<\/strong><\/h2>\n
\n
\u201d<\/span>An excellent and diligently written book celebrating some super-tasty British treats\u201d
\n\u2014\u00a0\u00a0<\/em><\/span>JAMIE OLIVER<\/strong><\/h4>\nA feast for the eyes, as well as the stomach, meticulously researched and beautifully\u00a0photographed, this is a true love letter to the food Britain does best. One to savour,\u00a0and treasure, but most of all, one to bake from!\u2019
\n\u2014\u00a0\u00a0FELICITY CLOAKE, THE GUARDIAN<\/h4>\n<\/blockquote>\n\n
\u201d<\/span>While this is a book that you just long to bake from instantly, it is also one to be read, and savoured, as it brings alive the link between culture, climate and cuisine.\u201d
\n\u2014\u00a0\u00a0<\/em><\/span>NIGELLA LAWSON<\/strong><\/h4>\n“It\u2019s a love letter to British baking and all that that implies. It brings together buns and bakes that you\u2019ll find in every local shop, and cakes and breads that have long since disappeared. Here you\u2019ll find recipes both old and new, resurrected for the future, together with the stories that make them such a window onto both the past and the present. The joy of Regula\u2019s writing is that through it all, we realise that it takes an outsider looking in to show us who we truly are.This is a beautiful book. It is a lyrical book. It is a book full of good things, modern and old, with a multitude of real heritage and imagined tradition behind them. Enjoy.
\n<\/em>\u00a0\u2014 Dr Annie Gray, food historian<\/h4>\n\u2018Regula – who is Belgian – has an obsession with Britain, not just its food but its literature, landscape and architecture, and we\u2019re lucky to have such an enthusiast looking in from the outside. As well as recipes, she writes about the connections between bakes and ingredients – it\u2019s often difficult to unravel the threads that link foods – and tells stories. A book to read as well as to cook from and an absolute gift for the curious baker.\u2019<\/em>
\n<\/b>— Diana Henry<\/strong><\/h4>\nThis stunning ode to British baking went semi-viral earlier this year, when the Tokyo-based writer Kat Bee tweeted a page from the book in which the author, Ysewijn, acknowledges the inextricable role of slavery, particularly in the Caribbean, in the development of British sweets: \u201cSugar has a cost, and that cost was paid by those in bondage.\u201d This clear-eyed perspective on the line between the past and the present runs throughout the book, which threads together Cornish pasties, treacle tarts, seed cake, and all the other greats of the British baking canon.\u00a0<\/strong><\/em>
\n–Helen Rosner, The New Yorker<\/strong><\/h4>\n
\n— Tom Parker Bowles, The Daily Mail<\/strong><\/p><\/blockquote>\n<\/h2>\n
Virtual Book Tour!<\/h2>\n
Book reviews that could be helpful:<\/h2>\n
Try a few recipes<\/h2>\n
COVID19 measures: Large outlets will send even outside the UK, for local delivery the independent book stores mentioned below have stock and are happy to send to you.<\/strong><\/h2>\n
For sale at<\/h1>\n
And Indie bookstores with in particular the following stores:<\/strong><\/h2>\n
In the UK<\/em><\/h2>\n
In Australia<\/em><\/h2>\n
In United States<\/strong><\/h2>\n
Lebanon<\/em><\/h2>\n
Selling the Dutch edition in Belgium<\/em><\/h2>\n