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Nicholas Clee and William Sitwell in conversation with Michael Leventhal
Food Glorious Food
LF109
| SUN |
| 9 |
| SEP |
Two self-confessed 'foodies' uncover the mysteries of recipes and how to achieve perfect culinary results.
In William Sitwell's A History of Food in 100 Recipes he uncovers the extraordinary, poetic roots of the roast dinner, tells the heart-rending story of the forgotten genius who invented the pressure cooker and much, much more.
In Don't Sweat the Aubergine: What Works in the Kitchen and Why, Nicholas Clee solves frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here.
Nicholas Clee is the author of Don't Sweat the Aubergine: What Works in the Kitchen and Why and Eclipse: The Story of the Rogue, the Madam and the Horse That Changed Racing. He is joint editor of BookBrunch, a book industry newsletter and website, and he writes a weekly book diary column in The Times. He and his family live in Finsbury Park.
William Sitwell came to prominence in the food world when he joined the Waitrose Food Illustrated in 1999. Having previously worked at the Daily Mail, Daily Telegraph, The Times, Evening Standard and the Sunday Express, William became editor of WFI in 2002 and, now re-named Waitrose Kitchen, he divides his time between editing the magazine and writing about food as well as making forays into television, including Masterchef and BBC2's A Question of Taste. A History of Food in 100 Recipes is his first book.
Michael Leventhal is the founder and director of the Jewish food charity Gefiltefest. The charity organises the annual Gefiltefest food festival and this year's Rabbi Relay Ride fundraising bike ride. He is the author of The Hand of History and is the publisher of Frontline Books and Greenhill Books.
Photo Credits:
Nicholas Clee - Naomi Schillinger
William Sitwell - Simon Brown
In William Sitwell's A History of Food in 100 Recipes he uncovers the extraordinary, poetic roots of the roast dinner, tells the heart-rending story of the forgotten genius who invented the pressure cooker and much, much more.
In Don't Sweat the Aubergine: What Works in the Kitchen and Why, Nicholas Clee solves frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here.
Nicholas Clee is the author of Don't Sweat the Aubergine: What Works in the Kitchen and Why and Eclipse: The Story of the Rogue, the Madam and the Horse That Changed Racing. He is joint editor of BookBrunch, a book industry newsletter and website, and he writes a weekly book diary column in The Times. He and his family live in Finsbury Park.
William Sitwell came to prominence in the food world when he joined the Waitrose Food Illustrated in 1999. Having previously worked at the Daily Mail, Daily Telegraph, The Times, Evening Standard and the Sunday Express, William became editor of WFI in 2002 and, now re-named Waitrose Kitchen, he divides his time between editing the magazine and writing about food as well as making forays into television, including Masterchef and BBC2's A Question of Taste. A History of Food in 100 Recipes is his first book.
Michael Leventhal is the founder and director of the Jewish food charity Gefiltefest. The charity organises the annual Gefiltefest food festival and this year's Rabbi Relay Ride fundraising bike ride. He is the author of The Hand of History and is the publisher of Frontline Books and Greenhill Books.
Photo Credits:
Nicholas Clee - Naomi Schillinger
William Sitwell - Simon Brown