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Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine,and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic caf in Cardiff, Gilli has forty years of experience giving cookery demonstrations and a former chair of the Guild of Food Writers. 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.
The mention of grand breakfasts can be traced back to the early 1300s and their popularity continued after the Second World War, with the lifting of rations, when the English breakfast tradition spread from the middle to the working classes and it became the staple way to start the day for a huge proportion of the population. As today, it was served in family kitchens, hotels, bed and breakfasts, pubs and cafes throughout the country. The recipes collected here offer up a delicious taste of England to kick-start any day. Recipes included: Porridge, Breakfast Rolls, Kedgeree, Gateshead Floddies, Devilled Kidneys, Full English, Buttered Eggs, Kippers, 3 Fruit Marmalade and Fresh Berries with Oatmeal Cream. -- Publisher: Graffeg
