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A History of Food in 100 Recipes by William Sitwell

A History of Food in 100 Recipes

Cookery, Food and Drink   History   
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Sue Baker's view...

William Sitwell has chosen 100 recipes that illustrate a history of Western Food. He starts with a bread recipe from Ancient Egypt and progresses through to today ending with a Heston Blumenthal creation. Tailor-made for dipping into this book illuminates, informs and amuses, a lively look at food and our eating habits.

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Who is Sue Baker

The Good Book Guide logo The Good Book Guide Review. The story of food and our attitudes to eating and cooking reveals much about humanity and domestic arrangements. Every dish tells a story: the sandwich, for example, first eaten by the Earl of Sandwich because it was easy to hold at the gambling table, acquired its name by others saying they’ll have what Sandwich is having. It is not a modern phenomenon that recipe books claim to educate the populace in transformative ways. Cookery books of 1500 and 1747 state they are far better, clearer and simpler than anything written before. Some food preparation techniques, however – like how to cook and eat a live goose – are thankfully obsolete.
~ The Good Book Guide


A History of Food in 100 Recipes by William Sitwell

Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book. The history of food and cooking is the history of civilisation. In today's world we can get food from just about anywhere, at any time of day, but how many of us know exactly where our much-loved recipes come from, who invented them, and how they were originally prepared? In this richly entertaining book, food writer William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. His engaging and witty narrative uncovers the earliest recipes tucked within Egyptian tomb walls and medieval manuscripts and shines a light on the many trends and technological innovations that have shaped the way we eat over hundreds of years.


'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'

'At every turn there is a new snippet of social, political and culinary history ... A total joy'

'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.

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Book Info

Publication date

12th March 2015


William Sitwell

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William Collins an imprint of HarperCollins Publishers


352 pages


Cookery, Food and Drink

General cookery & recipes



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