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A lesson in culinary history

16 MAY 2012 In an age of celebrity chefs with a new one popping up every week alongside a new fad diet and a new must-have kitchen gadget, we perhaps forget about the few chefs that truly deserve celebrity status – chefs that have changed the culinary landscape, the way we look at food and what we do with it.

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As well as shining a light on food's glorious past, there are contributions from some top British chefs, including Marco Pierre White, Delia Smith, Heston Blumenthal, Nigella Lawson and Jamie Oliver.

In A History of Food in 100 Recipes, William Sitwell examines where our much-loved recipes come from, who invented them and how they were originally cooked. The culinary expert on BBC2's A Question of Taste and editor of Waitrose Kitchen magazine takes us on a colourful, whirlwind journey as he explores the fascinating history of cuisine.

The book is a celebration of the great dishes, techniques and above all brilliant cooks who have, over the centuries, created the culinary landscape we now enjoy. If you’re one of those people who loves fine food and has ever wondered about the origins of the methods and recipes we cook, this provides a fascinating and insightful read.

A History of Food in 100 Recipes by William Sitwell published by Collins, RRP £20

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