Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book. The history of food and cooking is the history of civilisation. In today’s world we can get food from just about anywhere, at any time of day, but how many of us know exactly where our much-loved recipes come from, who invented them, and how they were originally prepared? In this richly entertaining book, food writer William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. His engaging and witty narrative uncovers the earliest recipes tucked within Egyptian tomb walls and medieval manuscripts and shines a light on the many trends and technological innovations that have shaped the way we eat over hundreds of years.

The Saucy Dressings veg lady has been with us since the beginning. Painted by my mother when she first started writing Saucy Dressings, she is the true character of the blog. We know her affectionately as Letitia, after the Roman goddess of joy and abundance. For anyone who loves her as much as we do, we have made her available to download as a high res digital print. The download is strictly for private use only. Please see our terms and conditions for details.

Poetic Licence infused gin with mulled winter fruits makes the perfect winter warmer. It also lends an additional kick to my Black Dragon on Fire cocktail. You can see the recipe here. 70cl 40.1% ABV

Sustainability is so often made super complex to the extent that it becomes almost unintelligible and can seem completely unachievable. Ollie Hunter’s new book 30 Easy Ways to Join the Food Revolution makes it fun, easy to understand and most importantly achievable. To read my full review, click here.

Sara Dickerman explains how to transform the remains of last night's dinner into something completely new. To read my post on how to reduce your food waste, click here.