National Trust Food - Gentleman's Relish and Other Culinary Oddities: A Gourmet's Guide for Anyone Who Relishes Sampling the Exotic and Unexpected
Hardback
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
A comprehensive, foolproof manual for even the most inexperienced of cooks to master some classic culinary oddities at home.
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
However, as 'one man's meat is another man's poison', the book Gentleman's Relish is packed with a range of exotic, strange and downright unexpected English culinary oddities. From Piccalilli and marmite through to Bombay duck, Brown Windsor Soup to Sloe Gin and Samphire, the book has histories, recipes and anecdotes on a range of eccentric eats that delight the taste buds of the English.
This is an essential reference for anyone who relishes sampling the exotic and the unexpected.
RRP: £6.99 Out of stock
Imprint
National Trust Books
ISBN
978-1-905400-55-3
Publication Date
17-06-2007
Format
Hardback
Pages
144 pages
Dimensions
132x133mm
Product Description
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
A comprehensive, foolproof manual for even the most inexperienced of cooks to master some classic culinary oddities at home.
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
However, as 'one man's meat is another man's poison', the book Gentleman's Relish is packed with a range of exotic, strange and downright unexpected English culinary oddities. From Piccalilli and marmite through to Bombay duck, Brown Windsor Soup to Sloe Gin and Samphire, the book has histories, recipes and anecdotes on a range of eccentric eats that delight the taste buds of the English.
This is an essential reference for anyone who relishes sampling the exotic and the unexpected.
Author
National Trust and National Trust Books
Imprint
National Trust Books
ISBN
978-1-905400-55-3
Publication Date
17-06-2007
Format
Hardback
Pages
144 pages
Dimensions
132x133mm
Product Description
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
A comprehensive, foolproof manual for even the most inexperienced of cooks to master some classic culinary oddities at home.
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.
However, as 'one man's meat is another man's poison', the book Gentleman's Relish is packed with a range of exotic, strange and downright unexpected English culinary oddities. From Piccalilli and marmite through to Bombay duck, Brown Windsor Soup to Sloe Gin and Samphire, the book has histories, recipes and anecdotes on a range of eccentric eats that delight the taste buds of the English.
This is an essential reference for anyone who relishes sampling the exotic and the unexpected.
Author
National Trust and National Trust Books