A. R. Quinton (1853–1934)

This little recipe booklet gives one an idea of the fare served in Wales. Lamb seems to be the favorite meat. Several of the recipes do not seem very palatable for most Americans; however, that is to be expected with almost any cuisine. I'm most likely to try something like the Potato Pie, Wedding Night Pasty, Welsh Rice Pudding, Welsh Beef Stew, Egg Whey, Dee Salmon Fish Cakes, or Welsh Border Tart. A few others sounded like something I'd try. The authors did tell a little about each recipe or about an ingredient in a recipe and its popularity in the Welsh culture. My favorite part of the book, however, were the watercolor paintings scattered throughout the book with scenes from Wales. While a book this small cannot be comprehensive, this one does a good job for its size.… (altro)