A History of Food in 100 Recipes was first published by Harper Collins in 2011 to great critical acclaim. It has just been released in paperback. The Times, for example, called it: 'A Triumph. Almost every sentence of his scrupulously researched and breezily confident book oozes with a passion for eating.'
Eggs or Anarchy is available in paperback from February 2017.
Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book.
The history of food and cooking is the history of civilisation. In today’s world we can get food from just about anywhere, at any time of day, but how many of us know exactly where our much-loved recipes come from, who invented them, and how they were originally prepared?
In this richly entertaining book, food writer 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. His engaging and witty narrative uncovers the earliest recipes painted onto Egyptian tomb walls, written in medieval manuscripts and he shines a light on the many trends and technological innovations that have shaped the way we ate over hundreds of years.
A HISTORY OF FOOD
PUBLISHED APRIL 2012
This book tells the amazing story of how Lord Woolton, Minister of Food, fed Britain during the Second World War. Delving into unpublished diaries, secret documents, hidden dossiers in The National Archives, The Bodleian Library, The British Library and many other personal sources, this is one of the great untold stories from World War Two.
EGGS OR ANARCHY
PUBLISHED JUNE 2 2016
What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture