A History of Food in 100 Recipes by William Sitwell

  • Ancient Egyptian bread, 1958-1913 BC

    from A History of Food in 100 Recipes A History of Food in 100 Recipes by William Sitwell

    • Categories: Bread & rolls, savory; Egyptian
    • Ingredients: grains of your choice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Tin and Thyme

    ...a wonderful mix of facts, stories, interesting characters and recipes. It currently resides on my bedside table as it is a great book for dipping in and out of and the chapters are very short.

    Full review

  • Fuss Free Flavours

    This book is essential for anybody with a passing interest in the history of food and cooking, and redefines what five stars should be.

    Full review
  • ISBN 10 0007411995
  • ISBN 13 9780007411993
  • Linked ISBNs
  • Published Apr 12 2012
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Collins

Publishers Text

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love cooking -- to some degree -- and each one of us has a favourite meal, or ingredient we favour above all others. In today's world it is easy to get what we desire to eat in our 24-hour consumer society. But do we know how these everyday recipes came from, who invented them, from which countries, and using what techniques? This book will provide a colourful and entertaining whirlwind journey through the history of cuisine, as described by the rising star of the subject in William Sitwell, editor of Waitrose Food Illustrated. It will be equally a celebration of the great dishes, techniques and indeed, the great chefs who have innovated over the centuries. He will also bring it right up to date to discuss the rise of the Michelin Star, gourmet cooking, and of course the 21st-century phenomenon of the celeb chef. The book is one hundred essays, of approximately 1,000 words, each taking the reader logically and chronologically the next step on the path of how food has ended up where we are today. Asking such questions as: When was bread first produced? When did we start using herbs, spices, salt and pepper in our food? Who wrote down the first recipe for a meat dish? Who invented spaghetti? Did the Magyars really invent goulash? Who first put orange into a duck, or an apple into a pig's mouth? The first cheese-based dish? What is the origin of the noodle? Who first decided to use a wok? What was the first mass-produced meal? And many, many more!

Other cookbooks by this author