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A History of Food in 100 Recipes
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About the Author

William Sitwell is the editor of Waitrose Kitchen magazine, can regularly be seen on TV programs such as BBC2's Food & Drink and Masterchef: The Professionals, and writes about food for a variety of newspapers and magazines. Following an early career in newspapers, he came to prominence in the food world after 1999 when he joined the then titled Waitrose Food Illustrated, of which he became editor in 2002. He subsequently won a string of awards, including "Editor of the Year" in 2005, for the magazine's writing, stories, design and photography. He spends his spare time growing vegetables, cooking, and making cider at his home in Northamptonshire, England, where he lives with his wife, Laura, and their children, Alice and Albert. This is his first book.

Reviews

What a splendid book: it manages to be a recipe collection, a history of cooking and, in passing, a history of the world all at once.--Tom Standage, author of A History of the World in 6 Glasses and An Edible History of Humanity
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
Almost every sentence of his scrupulously researched and breezily confident book oozes with a passion for eating...what it has over all its predecessors is structural as well as stylish: a pick-up-and-smile quality.--The Times
William Sitwell has pulled off something clever: a thoroughly researched and witty history that is both compelling and teeming with scholarly facts...you don't even need to be a raging foodie to enjoy this.--The Observer
"Quirky, entertaining, educational and downright gastronomic good fun...Sitwell's flawless presentation makes this a delightful treat full of interesting if little remembered facts. Anyone with an interest in food or history will enjoy this colorful, thoroughly researched tour through time, fads and groceries."----Sandy Amazeen, Monsters and Critics
"A generous tasting menu that evokes the people, places, influences, intrigues, and inventions that have guided the story of food through the millennia."
---- Elle Magazine
What food lovers will be reading at the beach; the format delivers culture in fascinating, digestible chunks.--The Washington Post
A captivating romp through time punctuated with recipes--SimplyRecipes.com

Here food writer and BBC personality Sitwell manages to trace culinary history from ancient Egypt to Heston Blumenthal's 2011 "meat fruit" in 100 steps. First published in the UK last year (and thus somewhat British in focus), this volume presents a series of informative, often playful, and nearly always opinionated essays, each focusing on a particular recipe or dish chosen to illustrate an important shift or trend in food or cooking. Entries include a recipe for salad dressing from 1699, the Anglo-Indian dish kedgeree (1845), and Rice Krispies Treats (1941). Some recipes are detailed enough to cook from; others-particularly the older ones-are more basic sketches. But high-brow or low-brow, basic or gourmet, the 100 points of focus Stillwell brings before the reader are widely sourced from various cultural traditions and together constitute an enjoyably meandering and thought-provoking journey through the role of cooking in daily life. Verdict More a good read than a recipe book (though both in a pinch), this title ought to interest foodies, especially Anglophiles.-Courtney Greene, Indiana Univ. Lib., Bloomington (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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