A thematic look at the world of food through The Telegraph. Beginning with the great opening of the Savoy in 1889 and its kitchen under head chef Escoffier, ringing in the new era of the celebrity chef. Contributions from literary figures and their kitchens such as A.S. Byatt's ode to Elizabeth David, with plenty of recipes along the way. Including interviews with 'up-and-coming' chefs such as Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the new trend of coffee houses. With a foreword by best-selling author and Telegraph contributor Diana Henry, this is a collection of all that we love about food from the archives of The Telegraph. Compiled by features editor Sarah Rainey.