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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
An enjoyably meandering and thought-provoking journey through the role of cooking in everyday life...this title ought to interest foodies, especially Anglophiles — Library Journal
Sitwell elevates this collection from curious cookbook to a serious study — Publisher's Weekly
Sitwell deftly inserts interesting tidbits ranging from the changes wrought by such appliances as refrigerators and gas stoves to the impact of online technology...Good fun — Kirkus Reviews
"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 PostA captivating romp through time punctuated with recipes—SimplyRecipes.com
William Sitwell has done a phenomenal job on researching the subject matter for this book. A noted personality on the U.K. cuisine scene, this books is first to be published and this edition has been modified to the U.S. market to include more "nods" to the culinary wonders in this country.
Sitwell does not provide 100 recipes per se, but rather goes all the way back to the beginning to when the first supposed "recipe" was discovered on the walls of an Egyptian tomb. He works his way up through the ages from the invention of pasta in 1154 in Sicily to party planning in the 1420's and more!
This is a solid book that should be equally appealing to the foodies and history buffs alike.
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Posted August 1, 2013
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