MARC record from Internet Archive

LEADER: 02176cam a22003737i 4500
001 2013930038
003 DLC
005 20150320084148.0
008 130102r20132012nyua b 001 0 eng d
010 $a 2013930038
020 $a0316229970
020 $a9780316229975
035 $a(OCoLC)ocn816563566
040 $aYDXCP$beng$cYDXCP$erda$dBTCTA$dBDX$dOCLCQ$dWIM$dSINLB$dAPL$dB@L$dVP@$dQBX$dOCLCO$dOCLCF$dDLC
042 $alccopycat
050 00 $aTX645$b.S47 2013
082 04 $a641.509$223
100 1 $aSitwell, William$q(William Ronald Sacheverell)
245 12 $aA history of food in 100 recipes /$cWilliam Sitwell.
246 3 $aHistory of food in one hundred recipes
246 3 $aHistory of food in a hundred recipes
250 $a1st ed.
264 1 $aNew York :$bLittle, Brown,$c2013, c2012.
300 $a360 pages :$billustrations (some col.) ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aOriginally published: London : Collins, 2012.
504 $aIncludes bibliographical references (p. 352-354) and index.
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.
650 0 $aCooking$xHistory.
650 0 $aFood$xHistory.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy1411/2013930038-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1411/2013930038-b.html