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.
'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
Title: A history of food in 100 recipes
Subtitle:
Contributors:
By (author)
William Sitwell
ISBN 13: 9780007411993
ISBN 10: 0007411995
Publisher: HarperCollins Publishers
Imprint: Collins
Publication Date: 17/05/2012
Place of Publication:
London,
United Kingdom
Edition:
BIC Subjects:
General cookery
NBS Classification: Food & Drink: General
Dewey Classification:
641.509
(DC23)
;
641.509
(DC22)
Format: Hardback
Pages: 352
Height: 246mm
Width: 176mm
Weight: 1084g