Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/functions.php on line 5833
Warning: Cannot modify header information - headers already sent by (output started at /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/functions.php:5833) in /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/feed-rss2.php on line 8
The post ‘The Downton Abbey Christmas Cookbook’ my new book appeared first on Miss Foodwise.
]]>I’m happy to announce the publication of my new book: ‘The Official Downton Abbey Christmas Cookbook’!<
(Scroll down for the reference list which wasn’t printed in the book because of the page count limit)
For this book I jumped into my collection of cookery books of not only the early 20th century in which Downton is set but also the Victorian era when our most beloved cook Mrs Patmore was training as a chef. I made a little excursion into the oldest cookery book in the English language for the first festive recipe for goose and witnessed the curiosity for continental cooking around the late 1920’s.
I also uncovered a celebration of strong women, from the extraordinary position of Mrs Patmore as a female chef in a period when men were still lord and master in the kitchens of the aristocratic households. But also Lady Edith’s story of breaking loose from the limitations that come with her social position as a woman from a great family pursuing a career as a columnist and later as the editor. She symbolises the modern times ahead in which women will not only gain more freedoms, but also the right to vote — with the suffragette movement in the headlines. Many of the recipes I chose came from cookbooks written by women, and some women, like England’s first freelance food journalist; Florence White, and Lady Agnes Jekyll were very much like Lady Edith. Others were cookbooks written by aristocratic ladies like Lady Cora Crawley with recipes gifted to them by other ladies of her circle.
This book is a celebration of Christmas, showing you where those traditional old customs come from and how some of them aren’t very old at all. Popularised by Charles Dickens ‘A Christmas Carol’ todays Christmas is what he made of it. Reviving long lost customs and placing family at the centre of it all. This book praises history but also looks at change. There’s patriotic pudding and emblematic beef, stunning pies and unexpected treats seasoned with many stories which makes this book not only very Downton, but also very Regula.
Flemish food writer and culinary historian Regula Ysewijn has brought to life not only the dishes of the Downton era but also some of the magnificent edible delights of earlier centuries. It is a brilliantly researched book full of tasty treats. I do hope you enjoy it.
— Julian Fellowes, Creator of Downton AbbeyThis is a beautiful book that goes beyond the expected foods of Christmas to show us delights we’ve long forgotten. Regula’s customary combination of solid research and gastronomic flair has unearthed a world of often surprising recipes seen through the lens of Downton Abbey.
— Dr. Annie Gray, Food Historian
I was invited to write this book in November and when I started my research in januari I had no idea I would be creating this book during a pandemic. After a lot of hurdles along the way, with the publishing team in lockdown on the other side of the world in a different timezone and the photoshoot in NYC cancelled more than once due to restrictions and printers closing and backlogging, we are more and excited we managed to bring out this book in time for Christmas 2020. This feels like a triumph.
By Regula Ysewijn
With a foreword by Dr Annie Gray
Release 27-29 oktober, Weldon Owen US, Titan Books UK, DK Verlag Germany
Traditional Christmas dishes include:
Cookbook Bake in Brighton-Hove in England has signed copies of this book as wel as my recently published ‘Oats in the North, Wheat from the South’. Signed copies can always be obtained in Belgium at Luddites in Antwerp instore and online.
As we reached our page count there was no room for my reference list, hence why I am giving it here for those geeks like me who usually skip right to the bibliography before reading the actual book.
The post ‘The Downton Abbey Christmas Cookbook’ my new book appeared first on Miss Foodwise.
]]>The post Oats in the North, Wheat from the South – Introducing my new book appeared first on Miss Foodwise.
]]>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.
With a foreword by food historian Dr. Annie Gray.
The book was nominated for the André Simon Award and included in ‘The best cookbooks of 2020’ list by BBC Radio 4’s The Food Program in the US in The New Yorker magazine and The Washington Post.
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.
”An excellent and diligently written book celebrating some super-tasty British treats”
— JAMIE OLIVERA feast for the eyes, as well as the stomach, meticulously researched and beautifully photographed, this is a true love letter to the food Britain does best. One to savour, and treasure, but most of all, one to bake from!’
— FELICITY CLOAKE, THE GUARDIAN
”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.”
— NIGELLA LAWSON“It’s a love letter to British baking and all that that implies. It brings together buns and bakes that you’ll find in every local shop, and cakes and breads that have long since disappeared. Here you’ll 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’s 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.
— Dr Annie Gray, food historian‘Regula – who is Belgian – has an obsession with Britain, not just its food but its literature, landscape and architecture, and we’re 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’s 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.’
— Diana HenryThis 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: “Sugar has a cost, and that cost was paid by those in bondage.” 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.
–Helen Rosner, The New Yorker“Regula Ysewijn blends history and recipes in the most delectable way, with traditional cakes, buns, pies, and tarts. A British baking bible.”
— Tom Parker Bowles, The Daily Mail
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!
BBC Radio 4 Woman’s Hour – Last guest that episode, find it here >
Olive Magazine Podcast – find it here >
Tea & Tattle Podcast – find it here >
Cooking with an Italian Accent podcast – find it here >
Borough Market‘s Borough talks – find it here >
Sunday Post interview – find it here >
At the Sauce Podcast – Find it here >
Good Food Hour – KSRO Radio Sonoma County US – Find it here >
Milk Street podcast – Boston – Find it here >
Further listening:
Gastro Podcast, The Great Pudding Off (2019) – Find it here >
Nigella Lawson’s Cookbook Corner >
Article on Otago Daily Times (New Zealand) >
Belgian Buns over on the Telegraph >
Carrot cake with cashew topping on the Telegraph >
Chelsea Buns over on The Sunday Times >
3 recipes on the Otago Daily Times NZ >
Amazon UK and Waterstones UK
Cookbookbake in Brighton (also shipping to you)
Warwick Books in Warwick (also shipping to you)
Toppings & Company in Edinburgh, Ely and Bath (also shipping to you)
Browsers Bookshop in Woodbury (delivers locally)
’Oats in the North, Wheat from the South’ 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.
San Fransisco: Omnivore Books @OmnivoreBooks
Los Angeles: Now Serving @nowservingla
Barnes & Noble
Papercup bookstore, Beirut
Luddites, Antwerpen (selling both EN and NL)
Boekhandel Novelle, Kortrijk
Paard Van Troje, Gent
Standaard Boekhandel
Fnac
The post Oats in the North, Wheat from the South – Introducing my new book appeared first on Miss Foodwise.
]]>The post Figgy Pudding for my ‘National Trust Book of Puddings’ appeared first on Miss Foodwise.
]]>Today is Stir-up sunday and the most important day on the pudding calendar. Today is the day to prepare the Christmas pudding, or plum pudding. Why this should be done a month before Christmas is something I’ve written about in a previous posting here and in my book Pride and Pudding. But this year I wanted to give you an alternative to the traditional plum pud.
A figgy pudding is just another name for a plum pudding – and both of them generally refer to puddings made with raisins or currants and no figs at all. However there have been recipes for figgy pudding in the late 19th century, but those recipes did refer to puddings made with figs and didn’t give a recipe for plum pudding. Using dried figs, this results in a dark and luxurious winter pudding. Why not have this as your pudding on Christmas day for a change this year?
This is a recipe from my little book the ‘National Trust Book Of Puddings‘ which was published in april (2019).
Maybe you have noticed on instagram or you have spotted one of my previous post about the copper pudding basin I developed with the people from Netherton Foundry? It creates a perfect pudding because copper holds the heat much better than ceramics do. It is a pudding basin for life, and one to pass on to your sons and daughters, because this is seriously durable and also incredibly pretty. To find out more about the copper pudding pot, go over to Netherton Foundry’s website here.
Figgy Pudding – from my book ‘The National Trust Book of Puddings’
For the pudding
Method
Start the day before you want to make the pudding. Put the figs and golden syrup into a saucepan with the red wine and Cointreau and bring to a simmer for about 5 minutes, stirring to immerse the figs in the liquid. When the figs have softened, remove them and set aside while simmering the liquid until it becomes syrupy. Cut any tough stems off the figs, then halve the figs and put them in the syrup to soak overnight. Soak the currants separately in a little water. It is also best to mix the pudding a day or a few hours in advance. Mix together all the dry ingredients in a large bowl, then add the eggs, currants and stout and mix well by gently stirring with a wooden spoon.
Prepare a 1.1-litre pudding basin for steaming and preheat the oven to 160C. See how to prep a pudding basin on this post about Christmas pudding here >
Arrange the halved figs all around the basin. Chop any leftover figs and fold them into the pudding mixture then spoon the mixture into the basin, cover and steam in the oven for 3 hours.
When done, turn the pudding out on to a plate. Warm any leftover syrup and drizzle over the pudding. Slice and serve with custard or clotted cream.
The post Figgy Pudding for my ‘National Trust Book of Puddings’ appeared first on Miss Foodwise.
]]>