Download PDF A History of Food in 100 Recipes, by William Sitwell
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A History of Food in 100 Recipes, by William Sitwell
Download PDF A History of Food in 100 Recipes, by William Sitwell
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Review
What a splendid book: it manages to be a recipe collection, a history of cooking and, in passing, a history of the world all at once.―Tom Standage, author of A History of the World in 6 Glasses and An Edible History of HumanitySitwell is without doubt one of the great food writers of our day. Every serious cook should read this book at least once.―Marco Pierre WhiteAlmost 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 TimesWilliam 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 ObserverAn enjoyably meandering and thought-provoking journey through the role of cooking in everyday life...this title ought to interest foodies, especially Anglophiles -- Library JournalSitwell elevates this collection from curious cookbook to a serious study -- Publisher's WeeklySitwell 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 MagazineWhat food lovers will be reading at the beach; the format delivers culture in fascinating, digestible chunks.―The Washington Post
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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.
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Product details
Hardcover: 360 pages
Publisher: Little, Brown and Company; 1 edition (June 18, 2013)
Language: English
ISBN-10: 0316229970
ISBN-13: 978-0316229975
Product Dimensions:
7 x 1.4 x 9.8 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#148,188 in Books (See Top 100 in Books)
I have not yet finished this book, but I'm up to #40 and am really adoring it.The recipes are not necessarily recipes that one could set out to make. They are historical, and sometimes obscure or almost impossible for us moderns.Also, much of the time the "recipe" is used merely as an introduction to an area of cooking that has not generally been documented.The tone of the book is gossipy,in the best way. While I am not fond of the partial sentences- I do like the chatty tone; it's like inviting the author to a dinner party where he goes off on tangents that are interesting and may or may not address the food!This does make it a lot of fun to read, and it's great for reading piecemeal.There are some recipes that I would really love to make... but that's not the reason to read this; it's definitely more about the history of food and cooking. I find this fascinating, and the author is very entertaining in his writing.Recommended for food nerds, especially, or for dedicated cooks. I just learned when the pressure cooker was invented!I will add more notes to this as I proceed through the book.Addendum 1: I am personally VERY intrigued that the first published recipe for puff pastry dough is actually a recipe for eht "quick-and-dirty" version! it makes sense, because the baker's roots were in making pies, and the q&d puff paste is sort of a cross between modern laminated puff pastry and piecrust. The recipe cited is pretty much identical to the ones I've used myself.Addendum 2: The hollandaise sauce recipe here does not include egg yolks! It's just butter and lemon juice and seasoning. I will have to try it.Addendum 3: I have now made the no-yolk hollandaise. Proportions and amounts were lacking in the recipe, so I used 1 stick- 4 oz.- of salted butter, melted in a double boiler. I then removed it from the heat to cool, and when it was room temp whisked in 3 tablespoons of lemon juice. I may add a fourth, and it could also use more salt. Still! it did emulsify (which I'd have bet it would not), and makes a tasty, albeit fairly runny, sauce if put on anything hot. I expect the yolks make it more viscous, and also less fussy about the emulsifying. At this point, mine is rather a cross between a hollandaise and a buerre blanc. It was excellent with steamed lobster, and would be wonderful with artichokes or grilled asparagus. I do not think it is thick enough for eggs benedict, unless one replaces the canadian bacon with smoked salmon.Addendum 4: At some point I really have to make the steamed brioche with the rose mozz. This is fascinating, and i don't need extra equipment to so it. Also, the carbonara recipe looks really fantastic.I'm really happy with the proto-hollandaise- it's SO EASY, and has a lot of potential uses, especially when one considers variations on it (like lime...).Summing up: It's really not a cookbook to cook from- these recipes are the exception. It is, though, a fascinating look at the history of food tastes and techniques over several millenia. The tone is very chatty, though I would have appreciated some copy-editing to reduce the number of incomplete sentences! I suppose these did add to the gossi8py feel,though I found them distracting.It's not a substitute for an in-depth look at a cooking era- Like Laura Shapiro's books- but it's a great and entertaining overview, and some of the recipes are actually cook-able and enticing. And I figure I'll be making the proto-hollandaise a LOT.
FASCINATING read! It's a history of mankind's ingenuity, on par with Kurlansky's "History of Salt" and "Cod" I would have loved a recipe for Egyptian bread, but I've read enough of Apicius's and later cookbooks to know that recipes without standards of measurement are too much like hard work! Mrs. Beeton did us all a favor by using standard measures ... I was not lucky enough to learn to cook at my mother's knee, nor was my mother (fifth child of nine!). Love to eat, though, so - this book is a treat, AND non-fattening!
Mr. Sitwell's 100 recipes are not always yummy, but each is a window onto an important piece of food history. Whether examining the dieting trend of the post-war era through Jean Nidetch's unfortunate Weight Watchers recipes or discussing how a throwaway suggestion for the use of leftover meat became part of the "monolith" called Sandwich, the author applies scholarly research and analysis to food ranging from Ancient Egypt to the present day. The only drawback to me was that Mr. Sitwell is a British and not an American scholar; he kept bringing me back to unfamiliar reality with his mentions of the BBC and Euros. Oh well. Still a wonderful book.
A series of very interesting chapters on different kinds or styles of food over the ages. Each chapter starts with a recipe, but most of the book is a narrative about how food ways changed and how the way recipes were recorded (or if they were) changed. Sometimes this type of book comes in with a bang in the first chapter, but peters out by the end. This one doesn't - it maintains a high standard throughout. Very well written and edited. Really, if you are interested in food history, this is the book for you.
Sitwell is an engaging writer, and there's a great deal of interesting historical information in A History of Food. That said, he does veer off into some anti-science propaganda near the end, spinning tales of the dangers of microwaves and presenting his personal views on modern agriculture without actual research to back them up. He is not an authority on physics, chemistry, or environmental science and his shallow commentary on them was quite a disappointment. I still feel the book is worth having, but I recommend it with serious reservations.
I found this a perfect blend of recipes, biographies, history and a lot of humor. It held my interest from beginning to end, some of the recipes I might even try, some - never in a million years!
I love this book. Its so interesting and fun. Really goes in to some great details about different recipes over the ages.
With a few exceptions, this was a British-centric view of food history. I don't think it's particularly limiting though, to be British-centered, because the history of food has a lot to do with colonialization, the spice trade, the discovery of the Americas, and modern multiculturalism.If you like Clarissa Dickson Wright's series "Breakfast, Lunch and Dinner" you might really enjoy this book.And if you're a foodie that enjoyed "A history of the world in 100 objects" you might also really enjoy this book.
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