MARC Record from marc_nuls

LEADER: 01882cam 2200325Ia 4500
001 9925203407801661
005 20140514154831.9
008 121108r20132012nyua b 001 0 eng d
020 $a0316229970
020 $a9780316229975
035 $a99963873637
035 $a(OCoLC)816563566
035 $a(OCoLC)ocn816563566
040 $aYDXCP$beng$cYDXCP$dBTCTA$dBDX$dOCLCQ$dWIM$dSINLB$dAPL$dB@L$dVP@$dQBX$dOCLCO$dOCLCF
050 14 $aTX645$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.
260 $aNew York :$bLittle, Brown,$c2013, c2012.
300 $a360 p. :$bill. (some col.) ;$c25 cm.
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.
947 $hCIRCSTACKS$r31786103004039
980 $a99963873637