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? (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.
In Soho Radio’s weekly programme William Sitwell’s Biting Talk, he explores the important issues in the world of food and drink – listen here.
RT: a) He's absolutely fine. b) What is YOUR paper's justification in filling its website with revelations from the int… twitter.com/i/web/status/1…
THE REALLY QUITE GOOD BRITISH COOKBOOK — Buy it here
What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake, Rick Stein fries up Shrimp & Dill Fritters with Ouzo, and Yotam Ottolenghi would serve Pea & Mint Croquettes. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Jamie Oliver, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.
Publisher: Nourish Books
Publication date: 9 March 2017
EGGS OR ANARCHY: THE REMARKABLE STORY OF THE MAN TASKED WITH THE IMPOSSIBLE: TO FEED A NATION AT WAR — Buy it here
Eggs or Anarchy 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. As a nation at war, with supply routes under attack from the Axis powers and resources scarce, it was Woolton’s job to fulfil his promise to the British people, and Prime Minister Winston Churchill in particular, that there would be food on the shelves each week. Persuading the public to not resort to the black market and to manage on the very limited ration was one thing, but Woolton had to fulfil his side of the bargain and maintain supplies in time of crisis. A grammar school-educated genius, he was a fish out of water in Churchill’s cabinet and the PM himself doubted Woolton would survive due to the unstinting criticism he faced from colleagues, the press and public.
This is the story of how he battled to save his own career while using every trick in his entrepreneurial book to secure supplies. He battled to outwit unscrupulous dealers on the black market streets of cities within the British Empire – such as Alexandria in Eygpt – persuading customs authorities to turn a blind eye to his import schemes. If Britain had gone hungry the outcome of the war could have been very different. This book, for the first time, finds out the real story of how Lord Woolton provided food for Britain and her colonies and discovers that for him there were days when it was literally a choice of ‘eggs or anarchy’
PUBLISHER: Simon & Schuster
PUBLICATION DATE: 2 June 2016
A HISTORY OF FOOD IN 100 RECIPES – Buy it here
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.
PUBLICATION DATE: 12th April 2012