Renishaw Hall in Derbyshire has been the seat of the Sitwell family since 1625. Its remarkable story is only matched by that of the family who have dwelled there, and with whose fortunes it has risen and fallen, only to rise again. Edith, Osbert and Sacheverell Sitwell were some of the brightest stars of 1920s literary society. They counted among their friends and acquaintances some of the greatest writers and artists of the age, many of whom came to love the beautiful Renishaw Hall (Whistler and Evelyn Waugh were frequent visitors). In telling the tale of the Sitwells through the centuries, Desmond Seward also takes us on a tour through English history, to the house's restoration at the end of the 20th century, and the return to its former glory as a jewel of British heritage.

DigiCat Publishing presents to you this special edition of "English Eccentrics" by Edith Sitwell. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality 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. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

DigiCat Publishing presents to you this special edition of "The Queens and the Hive" by Edith Sitwell. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

In this classic work on music biography, Sacheverell Sitwell narrates Franz Liszt’s rapid ascent to European fame - and the effect that this incredible early success as a wonderfully gifted pianist had on his later life - with insight, sympathy and humanity, One of the very first studies of Liszt to be published in English, this remarkable biography uses the full force of Sitwell's poetic talent to bring this brilliant and difficult man’s world vividly to life, and captures the artistic mood of the era in extraordinary detail. Perceptive, engaging and full of personality, Liszt rightfully takes its place as one of the most important accounts of its subject's life.

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.

Thrillist - 30 Books We Can't Wait to Read in 2021 Book Riot – Our Most Anticipated Releases of 2021 Real Simple – The Best New Books to Read in 2021 Chicago Review of Books – 12 Must-Read Books of January Book Riot – January 2021 Horoscopes and Book Recommendations Glamour--7 of the Best New Books in January Vulture – 46 Books We Can’t Wait to Read in 2021 Lit Hub – Lit Hub’s Most Anticipated Books of 2021 GMA.com – 16 January reads for the new year Harper’s Bazaar – 24 Books You Need to Read in 2021 - The Millions – Most Anticipated: The Great First-Half 2021 Book Preview Popsugar – From Bravery to Outlawed – These Are the Best Books of January 2021 Ms. Magazine – January 2021 Reads for the Rest of Us Bustle – The Best New Books, Week of January 18th Vulture – 27 Notable New Releases Over the Next Two Weeks Lit Hub – 14 new books to fuel your reading resolutions “Ultimately the reason to read The Rib King is not its timeliness or its insight into politics or Black culture, but because it accomplishes what the best fiction sets out to do: It drops you into a world you could not otherwise visit and makes you care deeply about what happens there.”--BookPage (starred review) The acclaimed author of The Talented Ribkins deconstructs painful African American stereotypes and offers a fresh and searing critique on race, class, privilege, ambition, exploitation, and the seeds of rage in America in this intricately woven and masterfully executed historical novel, set in early the twentieth century that centers around the black servants of a down-on-its heels upper-class white family. For fifteen years August Sitwell has worked for the Barclays, a well-to-do white family who plucked him from an orphan asylum and gave him a job. The groundskeeper is part of the household’s all-black staff, along with “Miss Mamie,” the talented cook, pretty new maid Jennie Williams, and three young kitchen apprentices—the latest orphan boys Mr. Barclay has taken in to "civilize" boys like August. But the Barclays fortunes have fallen, and their money is almost gone. When a prospective business associate proposes selling Miss Mamie’s delicious rib sauce to local markets under the brand name “The Rib King”—using a caricature of a wildly grinning August on the label—Mr. Barclay, desperate for cash, agrees. Yet neither Miss Mamie nor August will see a dime. Humiliated, August grows increasingly distraught, his anger building to a rage that explodes in shocking tragedy. Elegantly written and exhaustively researched, The Rib King is an unsparing examination of America’s fascination with black iconography and exploitation that redefines African American stereotypes in literature. In this powerful, disturbing, and timely novel, Ladee Hubbard reveals who people actually are, and most importantly, who and what they are not.