The Book of Bere
Orkney’s Ancient Grain
Written by Liz Ashworth / Illustrated by Ruth Tait
£12.99
Pre-OrderAbout the Book
Bere is the native barley of Orkney. In the past it was an important multi-use crop and a Scottish staple, its use declined as more easily processed crops, such as oats, were introduced. The Agronomy Institute UHi Orkney continue to grow beds of bere for research purposes while an agricultural contractor is employed to grow an increasing acreage by the Birsay Heritage Trust who work the Barony Mill, Orkney’s last operating water driven mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour.
Acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen. Recipes are included for Bannocks, Scones and Pancakes, Breads, Biscuits, Fruit loaves, Cakes, Savoury dishes, Puddings and even home-brewed ale.
The Author
Liz Ashworth
Liz Ashworth is a Scottish food writer and food product developer, with a particular interest in using local products. The author of apioneering series of cookery books for beginners of all ages, she writes food columns in various publications, and coordinates the food programme in the annual Orkney International Science Festival. She is the author of The Book of Bere, The Chain Bridge Honey Bible and The Scottish Tattie Bible.
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