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A History of Food in 100 Recipes

by William Sitwell

Books of the Month - <b>September</b> Cookery, Food and Drink eBooks of the Month

LoveReading View on A History of Food in 100 Recipes

April 2012 Food and Drink Book of the Month.

It’s the second part of the title – “in 100 Recipes” that makes this stand out from the usual plod from hunter-gathering to yesterdays sushi craze. Instead we start with flat bread and gradually follow man’s culinary progress through “Muscules in shelle”, Trifle, Peas Soope, Brussels Sprouts, Rice Krispies treats and ending with Heston Blumenthal’s  Meat Fruit. A switch-back of a journey through food good and bad, cooks wild and wily and a public palate that knows no bounds. Contained within the history is a progress through the communication of recipes, how they were first written down and how they changed and developed to encompass radio, TV, magazines and now the computer and aps. I had doubts about the format when I first started reading it but soon settled in and while it lasted A History of Food in 100 Recipes was an excellent bedtime reading treat.

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A History of Food in 100 Recipes Synopsis

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!

A History of Food in 100 Recipes Press Reviews

'Sitwell is without doubt one of the great food writers of our day. Every serious cook should read this book at least once.'
Marco Pierre White

'Both bon vivant and connoisseur, William Sitwell is the one person I would trust to tell the ultimate story of the history of food'. - Raymond Blanc OBE

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All versions of this book

ISBN: 9780007412006
Publication date: 12/03/2015
Publisher: William Collins an imprint of HarperCollins Publishers
Format: Paperback

ISBN: 9780007411993
Publication date: 12/04/2012
Publisher: Collins an imprint of HarperCollins Publishers
Format: Hardback

Book Information

ISBN: 9780007411993
Publication date: 12th April 2012
Author: William Sitwell
Publisher: Collins an imprint of HarperCollins Publishers
Format: Hardback
Pagination: 352 pages
Genres: Books of the Month, Cookery, Food and Drink, eBook Favourites,
Categories: General cookery & recipes,

About William Sitwell

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 ...

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