- Hardcover: 300 pages
- Publisher: Grub Street; illustrated edition edition (30 Oct 2003)
- Language English
- ISBN-10: 1904010539
- ISBN-13: 978-1904010531
- Product Dimensions: 24.8 x 19 x 2.4 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (10 customer reviews)
- Amazon Bestsellers Rank: 645,919 in Books (See Top 100 in Books)
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More About the Author
Product Description
Jenni Muir, Andre Simon Award Winner
‘Julie's wonderful Simnel Cake is a glorious treat, better even than
chocolate.’
chocolate.’
Clarissa Dickson Wright
‘I’d take her Plum Cake on any countryside march.’
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
The cakes of Yesteryear,
By Adomestikgoddess "Teresa Bielar" (Wales,UK/CA,USA) - See all my reviews
This review is from: Cakes, Regional and Traditional (Paperback)
I find myself craving the cakes of my childhood, especially when on the other side of the Atlantic, where I find the food lacks the substance of good old British cuisine and I fast become homesick for it, this book has the cakes I was raised on, the Lardy Cakes, the Lemon Drizzle cake, the Pound cake, Sand cake, seed cake, the cakes that were served at high tea as I was growing up....these cakes are indeed a British legacy, the fabric of British life, which is fast disappearing, I am seriously considering buying a second copy of this book so that I have one in each of our two homes and that I then never be without it.... even when Britain has finally totally lost its Britishness.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
A great book,
This review is from: Cakes, Regional and Traditional (Paperback)
In this book the author Julie Duff, as the title suggests, presents traditional and regional variations on different recipes from Britain and Ireland. Classic recipes for small cakes, fruit cakes, gingerbreads, tea breads, sweet treats, and biscuits are included. Wartime ration cakes also get a mention. She also gives some background information on each recipe; where or when it originated etc., as well as personal anecdotes. It's a wonderful anthology. I only have it a few weeks and already I refer to it time and time again. I've baked a few cakes using this book and they've been met with approval each time. I look forward to trying out many more of these recipes in the future.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
possibly one of the best baking books ever. Highly recommended,
By
This review is from: Cakes, Regional and Traditional (Paperback)
This is one of the top three baking books in my collection. I use it constantly and the recipes always turn out well. I disagree with previous readers' comments that the baking times are "way-out" as they invariably have worked for me. Possibly it's a case of know-your-oven as no two are the same.
Julie Duff has divided her book into 5 sections: Small Regional Cakes, Large Regional Cakes, Small Country Cakes, Large Country Cakes, GingerBreads and Ginger Cakes. Each recipe is clear, concise, easy to follow, does not need expensive or exotic ingredients, with a short introduction placing it in its regional and historical context. In fact the only criticism (and it is a very small one ) is that her prose in these introductory pieces is rather hugger-mugger and with regard to her Yorkshire Turf Cake, downright confusing. That said, the recipes give a real sense of tradition and the past when things were simpler and everything stopped for tea or elevenses and everything was homebaked. Almond Cake, Seed Cake, Gold and Silver Cakes, Genoa Cake, Spinster Cake and Prince Albert Cake make one feel as if one had been transported to the Victorian era. Then there are perennial favourites such as Victoria Sponge, Bara Brith, Battenburg Cake, Hot Cross Buns,Parkin, Dundee Cake, Coffee Cake, Madeira cake, Maids of Honour and Eccles Cakes to name just some of my favourites. There a quite a lot of recipes which have fallen into disuse for one reason or another; changing tastes, cooking methods, health concerns. There are Biddenden Maids Cakes with only 2 ingredients - flour and water. Not very appetising but the author claims to have baked them. It is no longer possible to make Flead Cakes and Dripping Cake for example but the recipes are recorded for posterity. There is a recipe for 18th century Tansy Cakes which sounds delicious and yummy Raspberry Buns,St Catherine's Cakes and God's Kitchels which are due for a revivial. These I find very interesting for their historicial value and am very glad they have been saved from oblivion by being recorded before they are lost forever. Open a page at random and there is something enticing and the recipes are so clear anybody can have confidence in them. If you want a book on British baking then this is a must-have.
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