THE FLAVOUR OF WALES

Author: Gilli Davies
Photographer: Huw Jones
Size: 150 x 150mm
Format: Hardback, 48pp.
Price: 6.99 each

The Cheese Cookbook: 9781912050260
The Baking Cookbook: 9781912050369
The Welsh Lamb Cookbook: 9781912050277
Publication: 10th October 2017

In these new additions to the Flavours of Wales series, Gilli Davies utilises the best of the nation’s produce and traditional techniques in a range of delicious recipes. These plentiful cookbooks feature some of Wales’s most celebrated ingredients, with extensive information on their subject, from the shank of Welsh lamb to Gilli’s own take on a classic British pasty.

Introducing The Cheese Cookbook, Gilli discusses the broad variety of independent cheesemaking in Wales and the dairies which are in production today. This allows readers to seek out and sample the ideal cheese for use in her asparagus and Aberwen puffs, vegetarian Glamorgan sausages, or a savoury staple of Welsh cuisine, Caerphilly cheese and leek Welsh Cakes.

Welsh Lamb showcases this world-renowned quality meat and reveals how its distinctive flavour is achieved, fed on the salty herbs of the Welsh coast and the juicy berries and heather of the Welsh mountains.

The crucial role of baking in the Welsh home in previous decades is also recalled in The Baking Cookbook, with Gilli taking inspiration from this for an array of savoury and sweet treats, including the iconic Bara Brith. Each is wonderfully presented and photographed by food photography specialist Huw Jones.

These compact titles offer a practical and affordable introduction to the richness of Welsh produce and its potential to create stunning dishes and memorable meals.

Gilli Davies says: ‘It is always a treat to create new recipes using the best of Welsh ingredients. Sometimes I base my recipes on dishes that were part of traditional Welsh fare, but being creative with these excellent foods offers the chance to develop a modern Welsh cuisine

On photographing Gilli’s dishes, Huw Jones says: ‘It’s always great to work with top quality produce and Gilli’s books never fail to showcase the very best that Wales has to offer. It was a pleasure to have such a great variety of lovely ingredients to work with and Gilli always manages to route out a few cheeky and unusual dishes to keep us on our toes.’

Gilli Davies is a food writer, member of the Food Writers’ Guild and Cordon Bleu chef from Wales. As an author, Gilli has written several books on the food of Wales and organic cooking, as well as writing and presenting for television. Her other titles from Graffeg include the first three titles in the Flavours of Wales series: The Seaweed Cookbook, The Welsh Cake Cookbook, and The Sea Salt Cookbook, each showcasing the quality and variety of Welsh produce.

Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the highest 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.