Arts and Entertainment

A feast for the eyes

A History of Food in 100 Recipes, By William Sitwell

There is no shortage of food histories and even less of recipe books, but a hybrid of the two is something new. William Sitwell tackles this mammoth project with energy and wit. His 100 recipes, each accompanied by an extended commentary, range from Archestratus's fish baked in fig leaves (the directions sound like a present-day TV chef: "You could not possibly spoil it even if you wanted to") to Heston Blumenthal's fake orange made of chicken-liver parfait, which is very easy to spoil. Even if you happen to possess the skill and requisite kit, the recipe is too abbreviated to follow.

You'll find this kind of photography (realistic photos of food complete with splotches, scorch spots and side-drips) in many cookbooks very soon

Gastronomy: Just leave the dirty dishes

Humankind, T S Eliot said, cannot bear very much reality. When it comes to food, we've grown to love a style of photography that bears little relation to the products of our humble kitchens. It's called gastroporn.

Simon Rogan, Chef, L'Enclume: 'I love my thermo blender. I use it to make flower paste'

My Life In Food: Simon Rogan, chef, L'Enclume

Simon Rogan opened L'Enclume in Cartmel, Cumbria in 2003. It has held a Michelin star since 2008. He has since opened a two-year, pop-up restaurant, Roganic, in London's Marylebone.

Apollonia Poilâne: 'For me, every crust and crumb is a balm for body and soul'

My Life In Food: Apollonia Poilâne

When both her parents died in a helicopter accident in 2003, Apollonia inherited her family's world-renowned bakery, Poilâne. She was just 19. Nine year's later, the company has a turnover measured in tens of millions of pounds and has most recently opened the cuisine de bar by Poilâne in London's Chelsea.

Restaurant chain Prezzo still on growth track

Londoners loving Prezzo pizzas helped the Italian restaurant chain to post a 14 per cent jump in pre-tax profit for last year to £16.4m.

Perfect start maintained for Dave Jones' Wednesday

Notts County 1 Sheffield Wednesday 2

Mary Berry: 'I freeze my satsuma peelings to bulk out my marmalade'

My Life in Food: Mary Berry

Berry, a judge on The Great British Bake Off, has written 70 books, which have sold some 6 million copies worldwide. Her latest, which she will be signing in London's Selfridges today, is Mary Berry's Complete Cookbook.

Luke Thomas: 'When I met Thomas Keller at the French Laundry pop-up it was like I was meeting my favourite pop star'

My Life In Food: Luke Thomas, Britain's youngest head chef

Before donning the head chef's whites at Luke's Dining Room at Sanctum on the Green, Berkshire, Thomas, who is 18, worked at Chester Grosvenor Hotel. He has done work placements at some of the most famous restaurants in the world, including The Fat Duck, Alinea in Chicago and the French Laundry pop-up at Harrods.

Wallace says: 'Don't ask a chef for a recipe: the better the chef, the worse the recipe.'

Gregg Wallace: 'Barbecues push appalling food to new heights'

My earliest food memory... My grandmother's roast lamb. She used to have mint growing inside a disused sink outside the kitchen door, and I'd go and pick it for the mint sauce. My grandmother was a fantastic cook. Her food was wet – she'd swamp her roast dinners in gravy so they were like a stew. I've loved wet food ever since.

Katy Guest: Rant & Rave (19/02/12)

Rant

A veteran of the kitchens at Claridge’s, The Berkeley and the two-Michelin-starred The Square, Adam Byatt has two London restaurants of his own, Trinity and Bistro Union

My Life In Food: Adam Byatt, chef

A veteran of the kitchens at Claridge's, The Berkeley and the two-Michelin-starred The Square, Byatt has two London restaurants of his own, Trinity and Bistro Union. He also has a cookbook, How to Eat In (Random House), and regularly appears on BBC1's Saturday Kitchen.

Paul A Young runs three chocolateries in London, including a flagship on Wardour Street

Paul A Young: 'Whenever you're baking anything, add a pinch of sea salt'

My earliest food memory...Going to my great-grandfather's house after school on a Monday evening, when my grandma would come over and cook stew and big Yorkshire puddings. There was a blazing coal-fired range in the kitchen, and the oven at the side was the only way of cooking. That heat from the range was different to the kind you get from gas or electric; I don't think any of us will get to taste food like that again.

Leading article: Policing does not need a Prescott

It can hardly be what Lord Prescott intended.

After going into partnership with his brother Sam, Eddie opened Spanish restaurants Fino and Barrafina. In 2008 they took over Quo Vadis in
Soho, refurbishing it at the end of last year and re-opening with Jeremy Lee as head chef

My Life In Food: Eddie Hart

After going into partnership with his brother Sam, Eddie opened Spanish restaurants Fino and Barrafina. In 2008 they took over Quo Vadis in Soho, refurbishing it at the end of last year and re-opening with Jeremy Lee as head chef.

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum
restaurant, a food columnist for The Independent and an award-winning cookery writer

My Life In Food: Simon Hopkinson

Simon Hopkinson has been, variously, an Egon Ronay inspector, the chef-proprietor of Bibendum restaurant, a food columnist for The Independent and an award-winning cookery writer. His latest book is The Good Cook (BBC Books, £25).

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