Henry Henderson blended the first batch of our famous relish in Sheffield in 1885. 130 years later, much has changed but Henderson's has not: we're still a family business, still blending in Sheffield to Henry's original recipe, a secret known only to three living people. The Henderson's Relish Cookbook features innovative recipes submitted by chefs, famous figures and local enthusiasts, helping you to add a touch of Yorkshire spice to your food. Henderson's Relish (affectionately known as Hendo's) has become a cultural icon in its own right, not to mention the key ingredient in a wide variety of tasty food dishes. This book delves into the mystery behind the sauce, while showcasing the wonderful works of art, music and literature it has helped to inspire along the way. Come and have a taste of Yorkshire's best kept secret.

This title features over 180 fantastic recipes for soups, salads, casseroles, pizzas, salsas, sauces and relishes, shown step by step in more than 850 stunning photographs. It is the ultimate handbook for cooking, using and growing one of the world's most popular ingredients. It is an authoritative introductory section includes everything the keen cook needs to know, including basic preparation techniques, and hints on buying, storing and preserving. It features a mouthwatering selection of recipes from all over the world includes appetizers, salads, breads and main courses. You can try slow-roasted tomatoes; home-made tomato ketchup; cooling iced tomato soup; crunchy Greek tomato and feta salad; and juicy stuffed tomatoes or hot chilli salsas. The tomato is one of the tastiest and most versatile ingredients available. This in-depth guide covers its history and varieties, as well as a multitude of ways to cook it and eat it. The informative introductory section includes advice about what to look for when buying tomatoes and how to store them. There are also hints for growing your own tomatoes - whether you have a small patio or a large vegetable plot. From soups and snacks to main courses or side dishes, the comprehensive recipe section has something for everyone with options from all around the world. This book will help you get the most out of this delicious ingredient.

"Taste: Seasonal Dishes from a Prairie Table" showcases local ingredients in delicious, easy-to-follow recipes perfect for sharing with family and friends. With stunning photography and an engaging narrative, this important new cookbook celebrates the bounty and richness of Canada's prairies.
In "Taste," cooking expert and documentary food photographer CJ Katz guides you on a culinary journey through the prairies. More than 120 recipes and seasonal menus will feed your belly, fire your spirit, and leave you hungering for more of the tastes that Saskatchewan and the prairies have to offer.

Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.

This book is for dog lovers all over the world who love to spoil their loyal companions. There are many of us who truly care about our pets, their well-being and their lives entangling with ours. They are true family members and bring so much joy to all who own them. There are over 60 "Beg-Worthy" Quick and Easy Dog Treat Recipes created by a chef and dog-lover, Charlie Fox. The full colour, humourously-written book includes vegetarian, gluten-free and special occasion dog food recipes, BARF diet advice (aka Bones And Raw Food diet), general dog health and nutritional considerations. There are also uniquely tailored, delicious recipes for dogs with allergies, diabetes, heart problems as well as recipes that use a dehydrator. You can also learn how to make your own dog shampoo, other dog grooming tips - and much more guaranteed. Every good dog (and naughty one too ) deserves to be spoiled. This book is the ultimate reward for those wonderful dogs give so much and expect so little in return - only love, a warm cosy bed and hopefully, some tasty food

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for "The Producers" at his regular table in the back of the restaurant).

Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of "The French Chef," Julia holds up a copy of "The Art of Cooking Omelettes" and recommends it to anyone interested in cooking exquisite omelettes.

"The Art of Cooking Omelettes" is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But "The Art of Cooking Omelettes" is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.

A delicious take on the latest superfood meal, with innovative grain, seed, and rice recipes ideal for everyday healthy eating Grain bowls and porridge are hitting the headlines with their nutritious properties. Restaurants worldwide are adding grain-based dishes to their menus - and not just for breakfast. These recipes are guaranteed to surprise and inspire, built around quinoa, oats, rye, spelt, buckwheat, barley, amaranth, black rice, and millet. The Grain Bowl is a collection of 90 hearty recipes for breakfast, lunch, and dinner - delicious, satisfying, easy, and heart-healthy - made with a variety of grains, seeds, rice, and superfoods, plus fresh fruits, slow-cooked meats, roasted vegetables, and sweet treats. This book serves up delicious and nourishing options for home cooks everywhere.

"Heritage Apples" travels far beyond the grocery store of today to savor the apples of the past. These are the apple varieties--the Gravensteins, the Kings, the red-fleshed Pink Pearl--that link us to history, but through food movements and taste preferences are remerging as the fruit of the future. Heritage apples evoke memories and passion for some; for others they offer delicious, unexplored flavors and a connection to local farmers.Discover the histories behind the apples, and learn some startling apple facts. Identify the taste, appearance, and uses of 40 different heritage varieties and gain useful growing and harvesting information. Meet apple growers, cider-makers, and people fighting to preserve heritage apples, and join a lifestyle that embraces local and slow food movements. Then try the recipes Create delicious apple-based dishes, such as Chickpea-Apple Curry, French Apple Clafouti, Tarte Tatin, Apple Brownies, Apple Pie, and more. Expand your knowledge of one of our most popular fruits and celebrate its history with "Heritage Apples."

Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year offers their first cookbook, dedicated to delicious, satisfying vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington, Field Roast Grain Meat Co. creates artisan vegan meats, made with real ingredients and traditional food making practices. Chef Tommy McDonald shares fundamental techniques and processes that will enable the reader to make vegan grain meats (sausages, stuffed roasts) at home - for everyday (sandwiches, burgers, meatloaf) to holiday (the popular Celebration Roast). The 100 recipes are flexible: want to make your own meats? Great! Want to use Field Roast products instead? That will work too. Field Roast products (grain meats and Chao non-dairy cheeses) are not soy-based; rather they are made with vital wheat gluten, veggies, and spices - all-natural ingredients for authentic, hearty taste. Field Roast's ever-expanding array of products (roasts, sausages, deli slices, loaves, a frankfurter, a burger, and vegan cheese) can be found in retail outlets and on restaurant menus nationwide.

This is the complete guide to choosing, using and cooking the world's best-loved grain, with over 200 truly fabulous recipes. It is an authoritative reference book and practical cook's guide to one of the world's most popular ingredients. It is a fascinating introduction tells the story of rice cultivation and the myths and legends that surround this supremely important food crop. It is a kitchen manual that identifies the rices of the world, showing how to store, prepare and cook them perfectly. Recipes include timeless international classics such as curry, sushi, aromatic and fried rice, paella, biryani, risotto, kedgeree and sweet rice pudding. All the delicious recipes are presented with step-by-step instructions and beautiful photographs for successful and confident cooking. Rice is prized by cooks everywhere for a texture that makes it the perfect partner for almost any ingredient, from a handful of herbs to an extravagant array of seafood. This book opens with an introduction to different types of rice and the many products made from it, and takes a close look at how it is grown and harvested, the etiquette of eating it, and its history since the early days of cultivation in South-east Asia 8000 years ago. The recipes that follow cover every way of cooking rice, in an international tour, from an Indian biryani to a Middle Eastern pilaff, and from Cajun jambalaya to Spanish paella. Classic rice recipes sit alongside contemporary dishes, with a special emphasis on the risotto. With over 720 photographs and more than 200 exquisite recipes, this book celebrates the versatility of this highly revered staple food.

Sauerkraut, Kimchi, Pickles and Relishes is the book that teaches you how to lead a healthier and longer life. There has never been a greater consumer awareness about the food we eat. Our lifestyle has changed, we sit in front of computers or televisions hours every day, nibbling on potato chips and high caloric snacks. We cook less at home as in most cases we warm up commercially prepared foods that we buy in a local supermarket. Consumers are more educated now and are increasingly aware of the link between fat intake, excess weight and heart disease. The benefits of a diet rich in vegetables are well known. Unfortunately, most commercially produced foods are heated and that step eliminates many of the beneficial bacteria, vitamins and nutrients which are so needed by our body. We end up eating a product with a familiar flavor, but with little nutritional value. However, the majority of the healthiest vegetables can be fermented without involving thermal processing. This will not only preserve the original value of the nutrients, but will increase the count of beneficial bacteria, changing the character of the vegetable to a probiotic. Probiotics contain live microorganisms thought to be healthy for the host organism. The best example is sauerkraut which was crucial to the survival of people in harsh winters in Northern Europe. Once its benefits were better understood, it was required to be on board of every sea going vessel, whether commercial or the Royal Navy. This daily serving of sauerkraut had eliminated scurvy disease and saved the lives of countless seamen. What must be stressed here is that only fermented and uncooked sauerkraut exhibits those beneficial characteristics. Sauerkraut, Kimchi, Pickles and Relishes explains in simple terms the fermentation process, making brine, pickling and canning. There is a thorough discussion of the necessary equipment, as well as plans for building your own fermenting containers. You will discover how easy it is to make perfect sauerkraut, kimchi, pickles, chutneys and relishes at home. There is a collection of recipes which were chosen for their originality and educational value. Those recipes plus the description of the processes will enable the reader to understand the subject well enough to create his own recipes.

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. ""Gumbo"" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased on the menus of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.

This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere.

With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.

Teresa Marrone has been foraging for wild fruits and berries for years; now let her recipes guide you every step of the way in the kitchen! She's compiled more than 175 tried and true recipes featuring 50 of the region's most delectable edible plants. Many of the featured fruits and berries are common, and some might even grow in your backyard! This cookbook helps you make the most of the wild harvest that's there for the taking.

We've tried to hide it, shoving carbs aside for cauliflower rice and courgetti, but we're not fooling anyone. Carbs are what we want - what we really, really want. We love them because they make every meal better. And anyway, global medical guidelines now say carbohydrates should make up 50% of our daily food intake, and that skipping them could lead to long-term health issues. What have we been thinking? It's definitely time to embrace carbs in all their guises. Macaroni cheese is (practically) a medical requirement.

Whether you've always been a die-hard carb lover, or you'd like to learn to love them again, this book has the recipes you need. There are rice bowls, pizzas, pastas, tacos, toasties, muffins, loaves, and oh-so-many ways with the glorious potato, king of the carbs (including all the chip hacks you can shake your salt at). It's time to put carbs back on the table.

This book offers inspiration for using all the different varieties, from butternut and acorn to turban and patty pan. It offers ideas for all types of dishes including soups, main courses, side dishes and desserts. You can create various tastes and textures using all sorts of cooking methods, such as roasting, pureeing, stewing and sauteing. It features 30 recipes from around the world, including Pumpkin & Ham Frittata, Butternut Squash & Sage Pizza, and American Pumpkin Pie. 100 photographs include step-by-step techniques. Make the most of the eye-catching shapes and shades of pumpkins and squashes with this collection of recipes. Whether is it summer patty pan or autumnal pumpkin, there is a seasonal dish here. This handy little book provides a concise guide to the types of squash available, and some step-by-step techniques for preparing them. 30 recipes follow, with soups, appetizers, midweek meals, special occasion dishes, side dishes, desserts and bakes. Stage-by-stage photography and easy-to-follow methods makes it simple to achieve success, and a selection of tips and variations give the home cook plenty of scope to experiment with new ideas.

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book

Crisco's history began in pre-Civil War America when William Proctor, a candle-maker, and his brother-in-law James Gamble, a soap-maker, joined forces to compete against the other candle- and soap-makers in the Cincinnati area. By cornering the market on cottonseed oil, Proctor and Gable sidestepped the meat packer's monopoly on the price of lard and tallow. With electrification, the need for lard-based candles decreased and the new product needed a new market. With a wealth of cottonseed oil at their disposal, the answer was Crisco. In order to market their product, Proctor & Gamble distributed for free Marion Neil's 1921 cookbook, The Story of Crisco. It provides a history of Crisco, information on the benefits of the product to families, as well as a 615 recipes all using the product.

Created for the use of American fruit-growers, both recreational and professional, James Thacher's 1825 work is a comprehensive source of information on the cultivation and usage of apples and other fruits.

Vinegar may not be the first thing that springs to mind when you need to get rid of a stubborn wine stain or soothe a tickly cough, but this ancient cupboard staple is regaining its rightful place as a cheap, versatile solution to many household tasks. This invaluable book has sections on how to use vinegar in the laundry, DIY, gardening, health and beauty, pet care and of course in the kitchen. Hundreds of hints, tips, advice and recipes are provided in a clear, accessible style.