Cordon bleu cook and television chef Gilli Davies introduces some of the best-loved Welsh recipes and produce that have delighted generations throughout the ages. With traditional cooking techniques and the origin of the recipes explained, the book is ideal for those who enjoy simple and home-cooked dishes and flavours.
Covering every possible meal, from cockles and shellfish to game and poultry, the book makes use of some of the finest ingredients the country has to offer, including Samphire, Welsh Lamb, Sewin and the inimitable Laver Seaweed. Illustrated with stunning photography, the book is ideal for expert chefs, or those who simply wish to try something new. Full of nourishing and delicious recipes for all seasons, this treasure trove of ideas is sure to fire the imagination for wholesome Welsh food.
About the Author
Gilli Davies has written ten cookery books based on local food culture in Cyprus and Wales, and more recently on organic produce. Since setting up her own company five years ago she has run children’s cookery classes, a training scheme to encourage restaurants to use local ingredients and a has contributed to committees for the FSA and Defra. A member of the Guild of Food Writers for the past 20 years, Gilli was elected as chairman in Spring 2007.
