From Bath Chaps to Bara Birth

This volume is from The Taste of Britain series that describes British foods both raw ingredients and products – that belong to their region in the same way as French foods are linked to their terroir (soil). Surveying the foodstuffs of South West England, the Channel Islands and Wales, the authors delve into the history and culinary traditions of local fare such as Dittisham plums, Plymouth Gin, Caerphilly Cheese and the mighty Jersey Royal Potato.

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