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.

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.

This book really taught me how to play with flavours and get creative with my cooking. When things go wrong, what you learn from this book helps you put it right. To read how it helped me reduce my food waste, click here.

Not a taste we are typically familiar with, Sarsaparilla has notes of vanilla and liquorice. It's sweet, but not too sweet and quite fruity in this liqueur. It's an essential ingredient for my Black Dragon on Fire cocktail. For the recipe click here. 50cl 21% ABV

This is a much gentler and sweeter way of drinking whisky (probably too light for a hardcore whisky drinker). It makes for a fabulous cocktail - you can find the recipe for my Black Dragon on Fire cocktail here. 70cl 11% abv