IN THIS FINE cookery course, legendary chef Rowley Leigh traces the history of cooking from hunter-gatherer times and gives simple recipes from each period in humankind’s culinary evolution. Rowley Leigh’s History of Cooking is divided into six chapters. Each chapter is 20 to 40 minutes long, and is accompanied by a printable recipe sheet. You can view each film as many times as you like.
You will find Rowley to be delightful company, and warm and witty. You would expect no less from the man who led the Idler team to victory against the Financial Times on University Challenge. And the recipes are divine as well.
Our films were made in Rowley’s kitchen.
Chapter One: The Hunter-gatherer
In this first chapter on wild food, Rowley teaches you how to cook rabbit with ceps.
Chapter Two: The Conquest of Fire
How to cook the perfect steak with béarnaise sauce.
Chapter Three: The Triumph of Farming
How to cook khichiri, the ancestor of kedgeree, plus garam masala and courgette risotto.
Chapter Four: The Egg
How to make an omelette, plus oeufs à la neige
Chapter Five: The Chicken
Roast chicken with tarragon, and chicken à la king
Chapter Six: Salt
The advent of preservatives is celebrated with recipes for Parmesan custard and anchovy toast, and spaghetti Amatriciana