A history of food in 100 recipes /
History of food in one hundred recipes History of food in a hundred recipes
William Sitwell.
- First edition.
- 360 pages : illustrations (some colour) ; 25 cm
Originally published: London : Collins, 2012.
Includes bibliographical references (pages 352-354) and index.
Intro -- Title Page -- Welcome -- Dedication -- Introduction -- A note on the recipes -- Ancient Egyptian bread, 1958-1913 BC -- Kanasu broth (Meat and vegetable stew), circa 1700 BC -- Tiger nut sweets, circa 1400 BC -- Fish baked in fig leaves, 350 BC -- To salt ham, 160 BC -- Roast goat, 30 BC -- Another sauce for fowl, AD 10 -- Honeyed cheesecakes, circa AD 200 -- Congee, AD 636 -- Dried fish, circa AD 800 -- Manchet bread, circa 1070 -- Pasta, 1154 -- Rummaniyya (Meatballs in pomegranate sauce), 1250 -- Pear of pies, 1379 -- Erbolate (Baked eggs with herbs), 1390 -- Green porray, 139217: Party planning, 1420 -- Muscules in shelle (Mussels in white wine sauce), 1440 -- Lese fryes (Cheese tart), circa 1450 -- Ravioli for non-Lenten times, 1465 -- For to bake quinces, 1500 -- Hippocras jelly, 1530 -- Turkey tomales, circa 1540 -- Hot chocolate, 1568 -- To prepare a thick broth called zabaglione, 1570 -- Earth apples (Potatoes fried and simmered with bacon bits), 1581 -- Trifle, 1596 -- Prince-biskets (Prince biscuits), 1602 -- To butter crawfish, 1604 -- An Englishman discovers the fork, 1611 -- Spargus with white sauce, 1651 -- A good supper dish (Mutton baked in breadcrumbs), 166433: Peas soope, 1669 -- Roast fillet of beef, 1671 -- Fish experiment XIII, 1681 -- Tomato sauce in the Spanish style, 1692 -- Salad dressing, 1699 -- Ice cream, 1718 -- Puff past (Puff pastry), 1739 -- Little foie gras pastries with truffles, 1740 -- Capon de galera (Fisherman's chicken), 1747 -- To make chip marmalade, 1783 -- Sandwiches, 1787 -- A buttered apple pie, 1796 -- Soufflé, 1816 -- Spring fruit pudding, 1817 -- Pheasant Brillat-Savarin, 1825 -- Cupcake, 1828 -- Petits soufflés à la rose, 183350: Brussels sprouts, 1845 -- Kedgeree or kidgeree, an Indian breakfast dish, 1845 -- Welsh rarebit, 1852 -- Cauliflower & cheese, 1860 -- Roly-poly jam pudding, 1861 -- Eggs à la Benedick, 1894 -- Hollandaise sauce, 1895 -- Strawberry shortcake, 1896 -- Preparation of peas, 1902 -- Peach Melba, 1903 -- Scotch barley broth, 1907 -- Onion butter sauce, 1908 -- Croque monsieur, 1915 -- Chocolate cake, 1916 -- Spaghetti à la Campbell, 1916 -- Creamed mushrooms, 1919 -- Strawberry ice-cream soda 1927 -- Toad-in-the-hole, 1927 -- Quick oatmeal cookies, 193169: Drum roll of colonial fish, 1932 -- Omelette, 1937 -- Elderberry & apple jam, 1940 -- French creamed oysters, 1941 -- Rice Krispies Treats, 1941 -- Cinnamon and nutmeg sponge cake, 1945 -- Victoria sandwich cake, 1948 -- Cassoulet toulousain, 1950 -- Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961 -- Watercress soup for one, 1963 -- A large cocktail crush for 40, 1965 -- Cheese fondue, 1970 -- Mediterranean lemon soup with Middle Eastern tacos, 1971 -- Plum tart, 1971 -- Lamb korma, 1973. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83.
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. Culinary expert and BBC television personality Sitwell explores the fascinating history of 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 this book, 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. It offers interesting fare for anyone who has wondered about the origins of the methods and recipes we now take for granted.