William Sitwell is the editor of Waitrose Kitchen Magazine and is featured on all strands of MasterChef in the UK (MasterChef, MasterChef: The Professionals, Celebrity MasterChef and Junior MasterChef) which is distributed worldwide.
William has made a number of documentaries including Michelin Stars – The Madness of Perfection (BBC2). He has been named Editor of the Year in awards from both the British Society of Magazine Editors and the Association of Publishing Agencies (APA). He was a regular judge on Britain’s Best Dish (ITV1) and was co-presenter of the BBC2 series A Question of Taste.
His first book A History of Food in 100 Recipes was published by Harper Collins in 2012. His next book Eggs or Anarchy? will be published in 2016 and is one of the great, British stories of the Second World War yet to be told in full. It reveals the heroic tale of how Lord Woolton, Minister for Food, really fed Britain.
William lives in Northamptonshire with his two children and his wife Laura.
RT: Although I do confess that when I first read about a "ginger terrorist" one's suspicions immediately turned to "Sir" Danny Alexander
The ingredients, cooks, techniques and tools that have shaped our love of food.
We all love to eat and most of us have a favourite ingredient or dish. In today’s world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, 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.
This 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. Any lover of fine food who has ever wondered about the origins of the methods and recipes we now take for granted will find A History of Food in 100 Recipes required reading. As well as shining a light on food’s glorious past, there are contributions from a glittering array of stars of British cuisine, including Marco Pierre White, Delia Smith, Heston Blumenthal, Nigella Lawson and Jamie Oliver.
In an incisive and humorous narrative, Sitwell enters an Egyptian tomb to reveal the earliest recipe for bread and discovers the greatest party planner of the Middle Ages. He uncovers the extraordinary and poetic roots of the roast dinner and tells the heart-rending story of the forgotten genius who invented the pressure cooker. And much, much more.