Summary: Subscribe to our newsletter, Letters from Tuscany: <a href="https://julskitchen.substack.com/" rel="noopener">https://julskitchen.substack.com/</a><br>Use this link to get 10% off for 1 year: <a href="https://julskitchen.substack.com/podcast10" rel="noopener">https://julskitchen.substack.com/podcast10</a><br><br>This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours.<br>Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South.<br>This book is Regula’s love letter to British baking, and to Britain, its bakeries and shops, its traditions and ingredients.<br>We’re talking about what it takes to write a cookbook with a solid food history background, something she is an expert about, but also about how geography and weather influence the baking traditions of a country. We’ll talk extensively about buns, the afternoon tea ritual, oatcakes and griddle cakes, but also a very special wedding cake from Britain.<br><br>Learn more about Regula Ysewijn here: <a href="http://www.missfoodwise.com" rel="noopener">http://www.missfoodwise.com</a> <br>Instagram: <a href="https://www.instagram.com/missfoodwise/" rel="noopener">https://www.instagram.com/missfoodwise/</a> <br>Order her book here: <a href="https://amzn.to/3bupvSJ" rel="noopener">https://amzn.to/3bupvSJ</a> <br><br>Find me online at <a href="http://www.julskitchen.com" rel="noopener">www.julskitchen.com</a> or on Instagram <a href="https://instagram.com/julskitchen/" rel="noopener">https://instagram.com/julskitchen/</a> <br><br>Join our Facebook Group Cooking with Juls’ Kitchen: <a href="https://www.facebook.com/groups/775325049335625/" rel="noopener">https://www.facebook.com/groups/775325049335625/</a><br><br>Podcast realized by <a href="https://instagram.com/tommyonweb" rel="noopener">https://instagram.com/tommyonweb</a>
