Dimensions
176 x 246 x 32mm
Who first put orange into a duck or an apple into a pig's mouth? And who first though to use a wok?
A History of Food in 100 Recipes provides answers to these questions and more. A colourful and entertaining whirlwind journey through the history of cuisine, this book celebrates the greatest dishes, techniques and indeed, the great chefs who have innovated over the centuries, including gourmet cooking and the 21st century phenomenon of the celebrity chef.
Covering signature dishes from all continents, readers will discover the origin of what we now consider mainstream eating, from when bread was first produced, when we started putting salt and pepper in our food, to the origin of the noodle. Try your hand at cooking the key recipe included with each entry and at the same time learn which ingredients, techniques and tools have shaped our love of food!
