• A History of Baking with Sam Bilton & Neil Buttery

  • Nov 17 2024
  • Length: 42 mins
  • Podcast

A History of Baking with Sam Bilton & Neil Buttery

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  • Summary

  • The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what’s so great about wheat plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Sam Bilton’s websiteSocial media: mrssbiltonNeil’s book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British LibraryBlog posts pertinent to today’s episode:Manchets and PayndemaynMy Best Yorkshire Pudding RecipeClotted CreamPodcast episodes pertinent to today’s episode:Cake Baxters in Early Modern Scotland with Aaron AllenYorkshire Pudding with Elaine Lemm50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe Philosophy of Chocolate with Sam BiltonTripe Special: Sam Bilton & Neil Buttery Talk TripeBritish Saffron with Sam BiltonGingerbread with Sam BiltonThings mentioned in today’s episode:Hodmedod’s websiteDoves Farm websiteThe Art of Cookery by Hannah GlasseThe Whole Duty of a WomanUpcoming events:Find out about upcoming events on the website here.The Foyle’s Christmas Evening 28 NovemberNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar
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