TASTE OF WALES 1995 by Gilli Davies
In Wales, traditional food is served with modern flair and menus abound with variations on classic Welsh dishes: Anglesey Eggs, Snowdonia Pudding, Bara Brith and Monmouth Pudding. This book takes a gastronomic tour of the main regions of Wales. It includes the produce from the market gardens of Anglesey, the many varieties of fish caught off the coast of Aberconwy and Colwyn, the Italian influences in the South Wales Valleys, and the pre-eminence of lamb in various guises in the Welsh uplands. The photography shows the scenery of Wales, as well as exploring the personalities and family industries that thrive along the byways of rural Wales.
Gilli Davies is the author of 20 books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV, and in newspapers. Along with running restaurants in Oxford, Berlin and an organic cafü¾Ž–”¼ in Cardiff, Gilli has 40 years of experience giving cookery demonstrations. Huw Jones is a food photography specialist. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.
| SKU | Unavailable |
| ISBN 13 | 9781857932935 |
| ISBN 10 | 1857932935 |
| Title | TASTE OF WALES 1995 |
| Author | Gilli Davies |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | HarperCollins Publishers |
| Year published | 1995-02-23 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |