This is more of an educational tome than a cookbook, although there are a few recipes to go with the interesting facts about food.
Sitwell is the editor of Waitrose Kitchen and has compiled an interesting history of food from Egyptian to modern times, with information sourced from his collection of books about food and cooking.
All the most significant British dishes are here along with bite-sized meals from France and Italy. A History of Food in 100 Recipes even includes a few American recipes including quick oatmeal cookies, spaghetti à la Campbell and strawberry ice-cream soda.
From the origin of hot chocolate, to “tomato sauce in the Spanish style” and uses for Oxo spread, this is a book to dip in and out of as the mood takes you.
FROM THE PUBLISHER:
A History of Food in 100 Recipes provides answers to these questions and more. A colourful and entertaining whirlwind journey through the history of cuisine, this book celebrates the greatest dishes, techniques and indeed, the great chefs who have innovated over the centuries, including gourmet cooking and the 21st century phenomenon of the celebrity chef.
Covering signature dishes from all continents, readers will discover the origin of what we now consider mainstream eating, from when bread was first produced, when we started putting salt and pepper in our food, to the origin of the noodle. Try your hand at cooking the key recipe included with each entry and at the same time learn which ingredients, techniques and tools have shaped our love of food!
- A History of Food in 100 Recipes by William Sitwell published by Harper Collins (R390)