A History of Food in 100 Recipes
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- £6.99
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- £6.99
Publisher Description
The ingredients, cooks, techniques and tools that have shaped our love of food.
We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary expert on BBC2's 'A Question of Taste' and editor of Waitrose Kitchen magazine, takes us on a colourful, whirlwind journey as he explores the fascinating history of cuisine.
This book is a celebration of the great dishes, techniques and above all brilliant cooks who have, over the centuries, created the culinary landscape we now enjoy. Any lover of fine food who has ever wondered about the origins of the methods and recipes we now take for granted will find A History of Food in 100 Recipes required reading. As well as shining a light on food's glorious past, there are contributions from a glittering array of stars of British cuisine, including Marco Pierre White, Delia Smith, Heston Blumenthal, Nigella Lawson and Jamie Oliver.
In an incisive and humorous narrative, Sitwell enters an Egyptian tomb to reveal the earliest recipe for bread and discovers the greatest party planner of the Middle Ages. He uncovers the extraordinary and poetic roots of the roast dinner and tells the heart-rending story of the forgotten genius who invented the pressure cooker. And much, much more.
Reviews
‘Sitwell has pulled off something clever: a thoroughly researched and witty history that is both compelling and teeming with scholarly facts … You don’t have to be a raging foodie to enjoy this’ Observer
‘At every turn there is a new snippet of social, political and culinary history … A total joy’ Spectator
‘A triumph. Almost every sentence of his scrupulously researched and breezily confident book oozes with a passion for eating’
The Times
‘A whopping treat’ Daily Mail
About the author
William Sitwell came to prominence in the food world when he joined the magazine Waitrose Food Illustrated in 1999. He had previously worked for newspapers such as the Daily Mail, Daily Telegraph, The Times and London’s Evening Standard having first joined the Sunday Express in 1994. He became editor of WFI in 2002 and won a string of awards for the magazine’s writing, stories, design and photography. Now re-named Waitrose Kitchen he divides his time between editing the magazine and writing about food for a variety of other magazines and newspapers and making forays into television. He has appeared on a variety of programmes as food critic and presenter. He spends his spare time growing vegetables, cooking food and making cider at the home in Northamptonshire that he shares with his wife Laura and their children Alice and Albert. ‘A History of Food in 100 Recipes’ is his first book.
PUBLISHERS WEEKLY
In this U.S. version of British food writer Sitwell's trek through culinary space and time, dishes like fish and chips and toad in the hole are still of major import, adding quirky charm to this entertaining and well-researched compendium. From recipes based on Egyptian tomb wall paintings and the Bible up to those of Nigella Lawson and Jamie Oliver, the author's timeline covers such foodie milestones as the first written reference to pasta, the first pie, the advent of the fork, a 17th-century meditation on salad dressing, and the realization that the Earl of Sandwich was more a discoverer than an inventor. Along the way, meals and the presentation of recipes grow ever more sophisticated. There's a palatable change in specificity between a 1660s recipe for pea soup calling for "about two quarts of peas... and a little slice of bacon" and a 1900s Scotch barley broth calling for one-and-a-quarter pounds of beef and five ounces of barley. In an intriguing chapter focusing on a butter crawfish recipe written circa 1604 by a Lady Elinore Fettiplace, Sitwell points out how, in her recipe collection, she "separates the sweet from the savory, moving away from the medieval habit of laying everything on the table at once. " With such instances of cultural insight, Sitwell elevates this collection from curious cookbook to a serious study.