A History of Food in 100 Recipes

A History of Food in 100 Recipes

by William Sitwell

Hardcover

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Overview

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.

We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Product Details

ISBN-13: 9780316229975
Publisher: Little, Brown and Company
Publication date: 06/18/2013
Pages: 360
Sales rank: 519,623
Product dimensions: 6.80(w) x 9.50(h) x 1.40(d)

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.

Table of Contents

Introduction 7

A note on the recipes 10

1 Ancient Egyptian bread, 1958-1913 BC 11

2 Kanasu broth (Meat and vegetable stew), circa 1700 BC 15

3 Tiger nut sweets, circa 1400 BC 17

4 Fish baked in fig leaves, 350 BC 19

5 To salt ham, 160 BC 21

6 Roast goat, 30 BC 24

7 Another sauce for fowl, AD 10 26

8 Honeyed cheesecakes, circa AD 200 30

9 Congee, AD 636 33

10 Dried fish, circa AD 800 35

11 Manchet bread, circa 1070 38

12 Pasta, 1154 42

13 Rummaniyya (Meatballs in pomegranate sauce), 1250 44

14 Pear of pies, 1379 46

15 Erbolate (Baked eggs with herbs), 1390 49

16 Green porray, 1392 52

17 Party planning, 1420 55

18 Muscules in shelle (Mussels in white wine sauce), 1440 58

19 Lese fryes (Cheese tart), circa 1450 61

20 Ravioli for non-Lenten times, 1465 65

21 For to bake quinces, 1500 69

22 Hippocras jelly, 1530 72

23 Turkey tomales, circa 1540 74

24 Hot chocolate, 1568 77

25 To prepare a thick broth called zabaglione, 1570 81

26 Earth apples (Potatoes fried and simmered with bacon bits), 1581 85

27 Trifle, 1596 88

28 Prince-biskets (Prince biscuits), 1602 91

29 To butter crawfish, 1604 95

30 An Englishman discovers the fork, 1611 99

31 Spargus with white sauce, 1651 103

32 A good supper dish (Mutton baked in breadcrumbs), 1664 106

33 Peas soope, 1669 109

34 Roast fillet of beef, 1671 112

35 Fish experiment XIII, 1681 115

36 Tomato sauce in the Spanish style, 1692 118

37 Salad dressing, 1699 121

38 Ice cream, 1718 124

39 Puff past (Puff pastry), 1739 127

40 Little foie gras pastries with truffles, 1740 130

41 Capon de galera (Fisherman s chicken), 1747 134

42 To make chip marmalade, 1783 138

43 Sandwiches, 1787 141

44 A buttered apple pie, 1796 144

45 Soufflé, 1816 148

46 Spring fruit pudding, 1817 151

47 Pheasant Brillat-Savarin, 1825 155

48 Cupcake, 1828 159

49 Petite soufflés à la rose, 1833 163

50 Brussels sprouts, 1845 167

51 Kedgeree or kidgeree, an Indian breakfast dish, 1845 169

52 Welsh rarebit, 1852 173

53 Cauliflower & cheese, 1860 177

54 Roly-poly jam pudding, 1861 182

55 Eggs à la Benedick, 1894 187

56 Hollandaise sauce, 1895 190

57 Strawberry shortcake, 1896 192

58 Preparation of peas, 1902 195

59 Peach Melba, 1903 199

60 Scotch barley broth, 1907 202

61 Onion butter sauce, 1908 205

62 Croque monsieur, 1915 209

63 Chocolate cake, 1916 212

64 Spaghetti à la Campbell, 1916 216

65 Creamed mushrooms, 1919 219

66 Strawberry ice-cream soda 1927 222

67 Toad-in-the-hole, 1927 225

68 Quick oatmeal cookies, 1931 228

69 Drum roll of colonial fish, 1932 231

70 Omelette, 1937 235

71 Elderberry & apple jam, 1940 239

72 French creamed oysters, 1941 243

73 Rice Krispies Treats, 1941 246

74 Cinnamon and nutmeg sponge cake, 1945 249

75 Victoria sandwich cake, 1948 253

76 Cassoulet toulousain, 1950 256

77 Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961 260

78 Watercress soup for one, 1963 266

79 A large cocktail crush for 40, 1965 269

80 Cheese fondue, 1970 272

81 Mediterranean lemon soup with Middle Eastern tacos, 1971 275

82 Plum tart, 1971 279

83 Lamb korma, 1973 284

84 Ginger cake, 1974 288

85 Salmon fish cakes, 1976 291

86 Sweet & sour pork, 1984 296

87 Giura (Slow-braised beef), 1986 299

88 Tagliatelle of oyster with caviar, 1987 302

89 Chicken & goat's cheese mousse with olives, 1987 307

90 Quails with couscous, 1990 311

91 Individual sausage, tomato & artichoke-heart pizzas, 1995 314

92 Pecan waffles with pecan & banana syrup, 1998 317

93 Salmon tartare with sweet red onion crème fraîche, 1999 320

94 Fairy cakes, 2000 326

95 Bacon, leek & potato gratin, 2001 330

96 Asian salad with ponzu ginger dressing & wasabi peas, 2006 333

97 Steamed brioche with rose-scented mozzarella, 2008 336

98 Steamed salmon with tomato basil couscous, 2009 341

99 Spaghetti alia carbonara, 2010 344

100 Meat fruit (or fois gras & chicken liver parfait), 2011 348

Select bibliography 352

Index 355

Text and picture credits 359

Acknowledgments 360

What People are Saying About This

Marco Pierre White

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

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A History of Food in 100 Recipes 4.5 out of 5 based on 0 ratings. 2 reviews.
Raine_Devries More than 1 year ago
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.
Anonymous More than 1 year ago