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050	1	4	_aTX645 _b.S47 2013
082	0	4	_a641.509 _223
100	1		_aSitwell, William _q(William Ronald Sacheverell) _eauthor. _9507176
245	1	2	_aA history of food in 100 recipes / _cWilliam Sitwell.
246	3		_aHistory of food in one hundred recipes
246	3		_aHistory of food in a hundred recipes
250			_aFirst edition.
264		1	_aNew York : _bLittle, Brown, _c2013.
264		4	_c©2012
300			_a360 pages : _billustrations (some colour) ; _c25 cm
336			_atext 2 rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aOriginally published: London : Collins, 2012.
504			_aIncludes bibliographical references (pages 352-354) and index.
505	0	0	_tIntro -- _tTitle Page -- _tWelcome -- _tDedication -- _tIntroduction -- _tA note on the recipes -- _g1. _tAncient Egyptian bread, 1958-1913 BC -- _g2. _tKanasu broth (Meat and vegetable stew), circa 1700 BC -- _g3. _tTiger nut sweets, circa 1400 BC -- _g4. _tFish baked in fig leaves, 350 BC -- _g5. _tTo salt ham, 160 BC -- _g6. _tRoast goat, 30 BC -- _g7. _tAnother sauce for fowl, AD 10 -- _g8. _tHoneyed cheesecakes, circa AD 200 -- _g9. _tCongee, AD 636 -- _g10. _tDried fish, circa AD 800 -- _g11. _tManchet bread, circa 1070 -- _g12. _tPasta, 1154 -- _g13. _tRummaniyya (Meatballs in pomegranate sauce), 1250 -- _g14. _tPear of pies, 1379 -- _g15. _tErbolate (Baked eggs with herbs), 1390 -- _g16. _tGreen porray, 139217: Party planning, 1420 -- _g18. _tMuscules in shelle (Mussels in white wine sauce), 1440 -- _g19. _tLese fryes (Cheese tart), circa 1450 -- _g20. _tRavioli for non-Lenten times, 1465 -- _g21. _tFor to bake quinces, 1500 -- _g22. _tHippocras jelly, 1530 -- _g23. _tTurkey tomales, circa 1540 -- _g24. _tHot chocolate, 1568 -- _g25. _tTo prepare a thick broth called zabaglione, 1570 -- _g26. _tEarth apples (Potatoes fried and simmered with bacon bits), 1581 -- _g27. _tTrifle, 1596 -- _g28. _tPrince-biskets (Prince biscuits), 1602 -- _g29. _tTo butter crawfish, 1604 -- _g30. _tAn Englishman discovers the fork, 1611 -- _g31. _tSpargus with white sauce, 1651 -- _g32. _tA good supper dish (Mutton baked in breadcrumbs), 166433: Peas soope, 1669 -- _g34. _tRoast fillet of beef, 1671 -- _g35. _tFish experiment XIII, 1681 -- _g36. _tTomato sauce in the Spanish style, 1692 -- _g37. _tSalad dressing, 1699 -- _g38. _tIce cream, 1718 -- _g39. _tPuff past (Puff pastry), 1739 -- _g40. _tLittle foie gras pastries with truffles, 1740 -- _g41. _tCapon de galera (Fisherman's chicken), 1747 -- _g42. _tTo make chip marmalade, 1783 -- _g43. _tSandwiches, 1787 -- _g44. _tA buttered apple pie, 1796 -- _g45. _tSoufflé, 1816 -- _g46. _tSpring fruit pudding, 1817 -- _g47. _tPheasant Brillat-Savarin, 1825 -- _g48. _tCupcake, 1828 -- _g49. _tPetits soufflés à la rose, 183350: Brussels sprouts, 1845 -- _g51. _tKedgeree or kidgeree, an Indian breakfast dish, 1845 -- _g52. _tWelsh rarebit, 1852 -- _g53. _tCauliflower & cheese, 1860 -- _g54. _tRoly-poly jam pudding, 1861 -- _g55. _tEggs à la Benedick, 1894 -- _g56. _tHollandaise sauce, 1895 -- _g57. _tStrawberry shortcake, 1896 -- _g58. _tPreparation of peas, 1902 -- _g59. _tPeach Melba, 1903 -- _g60. _tScotch barley broth, 1907 -- _g61. _tOnion butter sauce, 1908 -- _g62. _tCroque monsieur, 1915 -- _g63. _tChocolate cake, 1916 -- _g64. _tSpaghetti à la Campbell, 1916 -- _g65. _tCreamed mushrooms, 1919 -- _g66. _tStrawberry ice-cream soda 1927 -- _g67. _tToad-in-the-hole, 1927 -- _g68. _tQuick oatmeal cookies, 193169: Drum roll of colonial fish, 1932 -- _g70. _tOmelette, 1937 -- _g71. _tElderberry & apple jam, 1940 -- _g72. _tFrench creamed oysters, 1941 -- _g73. _tRice Krispies Treats, 1941 -- _g74. _tCinnamon and nutmeg sponge cake, 1945 -- _g75. _tVictoria sandwich cake, 1948 -- _g76. _tCassoulet toulousain, 1950 -- _g77. _tBoeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961 -- _g78. _tWatercress soup for one, 1963 -- _g79. _tA large cocktail crush for 40, 1965 -- _g80. _tCheese fondue, 1970 -- _g81. _tMediterranean lemon soup with Middle Eastern tacos, 1971 -- _g82. _tPlum tart, 1971 -- _g83. _tLamb korma, 1973.
520			_aA 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.
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650		0	_aFood _xHistory. _9652611
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