MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03411cam a2200577Ia 4500
001 816563566
003 OCoLC
005 20151005111153.0
008 121108s2013 nyua b 001 0 eng d
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035 $a(OCoLC)816563566
037 $bLittle Brown & Co, 3 Center Plaza 3rd Floor, Boston, MA, USA, 02108-2003, (617)2270730$nSAN 200-2205
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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
250 $a1st ed.
260 $aNew York :$bLittle, Brown,$c2013.
300 $a360 p. :$bill. (some col.) ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"A version of this book was previously published in the UK by Collins ... 2012"--T.p. verso.
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.
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650 0 $aFood$xHistory.
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