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A history of food in 100 recipes

Author: William Sitwell
Publisher: New York : Little, Brown, 2013, ©2012.
Edition/Format:   eBook : Document : English : 1st edView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Cookbooks
History
Additional Physical Format: Print version:
Sitwell, William (William Ronald Sacheverell).
History of food in 100 recipes.
New York : Little, Brown, 2013, ©2012
(OCoLC)816563566
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: William Sitwell
ISBN: 9780316255714 0316255718
OCLC Number: 853444498
Notes: Originally published: London : Collins, 2012.
Description: 1 online resource (360 pages) : illustrations (some color)
Contents: Intro; Title Page; Welcome; Dedication; Introduction; A note on the recipes; 1: Ancient Egyptian bread, 1958-1913 BC; 2: Kanasu broth (Meat and vegetable stew), circa 1700 BC; 3: Tiger nut sweets, circa 1400 BC; 4: Fish baked in fig leaves, 350 BC; 5: To salt ham, 160 BC; 6: Roast goat, 30 BC; 7: Another sauce for fowl, AD 10; 8: Honeyed cheesecakes, circa AD 200; 9: Congee, AD 636; 10: Dried fish, circa AD 800; 11: Manchet bread, circa 1070; 12: Pasta, 1154; 13: Rummaniyya (Meatballs in pomegranate sauce), 1250; 14: Pear of pies, 1379; 15: Erbolate (Baked eggs with herbs), 1390 16: Green porray, 139217: Party planning, 1420; 18: Muscules in shelle (Mussels in white wine sauce), 1440; 19: Lese fryes (Cheese tart), circa 1450; 20: Ravioli for non-Lenten times, 1465; 21: For to bake quinces, 1500; 22: Hippocras jelly, 1530; 23: Turkey tomales, circa 1540; 24: Hot chocolate, 1568; 25: To prepare a thick broth called zabaglione, 1570; 26: Earth apples (Potatoes fried and simmered with bacon bits), 1581; 27: Trifle, 1596; 28: Prince-biskets (Prince biscuits), 1602; 29: To butter crawfish, 1604; 30: An Englishman discovers the fork, 1611; 31: Spargus with white sauce, 1651 32: A good supper dish (Mutton baked in breadcrumbs), 166433: Peas soope, 1669; 34: Roast fillet of beef, 1671; 35: Fish experiment XIII, 1681; 36: Tomato sauce in the Spanish style, 1692; 37: Salad dressing, 1699; 38: Ice cream, 1718; 39: Puff past (Puff pastry), 1739; 40: Little foie gras pastries with truffles, 1740; 41: Capon de galera (Fisherman's chicken), 1747; 42: To make chip marmalade, 1783; 43: Sandwiches, 1787; 44: A buttered apple pie, 1796; 45: Soufflé, 1816; 46: Spring fruit pudding, 1817; 47: Pheasant Brillat-Savarin, 1825; 48: Cupcake, 1828 49: Petits soufflés à la rose, 183350: Brussels sprouts, 1845; 51: Kedgeree or kidgeree, an Indian breakfast dish, 1845; 52: Welsh rarebit, 1852; 53: Cauliflower & cheese, 1860; 54: Roly-poly jam pudding, 1861; 55: Eggs à la Benedick, 1894; 56: Hollandaise sauce, 1895; 57: Strawberry shortcake, 1896; 58: Preparation of peas, 1902; 59: Peach Melba, 1903; 60: Scotch barley broth, 1907; 61: Onion butter sauce, 1908; 62: Croque monsieur, 1915; 63: Chocolate cake, 1916; 64: Spaghetti à la Campbell, 1916; 65: Creamed mushrooms, 1919; 66: Strawberry ice-cream soda 1927; 67: Toad-in-the-hole, 1927 68: Quick oatmeal cookies, 193169: Drum roll of colonial fish, 1932; 70: Omelette, 1937; 71: Elderberry & apple jam, 1940; 72: French creamed oysters, 1941; 73: Rice Krispies Treats, 1941; 74: Cinnamon and nutmeg sponge cake, 1945; 75: Victoria sandwich cake, 1948; 76: Cassoulet toulousain, 1950; 77: Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961; 78: Watercress soup for one, 1963; 79: A large cocktail crush for 40, 1965; 80: Cheese fondue, 1970; 81: Mediterranean lemon soup with Middle Eastern tacos, 1971; 82: Plum tart, 1971; 83: Lamb korma, 1973
Other Titles: History of food in one hundred recipes
History of food in a hundred recipes
Responsibility: William Sitwell.

Abstract:

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.

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