Gentleman's Relish: And Other Culinary Oddities Hardcover – June 1, 2007

An interesting and fun little book. You won't find recipes for coveted and patented long loved, famous and historical products. But I was very delighted to discover a recipe for pickled walnuts! There are recipes scattered throughout the book and lots of historical stories, dates, facts and trivia. Since I suffer from kitchen mania I love it!

This book is filled with interesting recipes and information. It was quite informative and fun to read.

A perfect little stocking stuffer for your friend who loves trying weird British food and would love a list to whet his appetite.

A compendium of British products and places. Interesting reading, but nothing special.

I bought this for my husband at Christmas, he's found it fascinating and wants to try some of the recipes especially having eaten Gentleman's Relish for several years. The book is well produced and interesting.

Very interesting information about a few British culinary oddities (Gentleman Relish, Picallili, Bombay duck, London dry gin...) : recipes, historical data... Great little book!

When I first looked at this book, I have to admit I was a little suprised by the size (rather smallish),although my suprise turned into joy, seeing as it is packed with information and (some) recipes. One could say it's more about the stories behind the dishes like, well, gentelman's relish, than beeing an actual cookbook, which I thought it was, when I bought it (another suprise).Well, this propably sounds like I don't like it and so one may wonder about the suspiciously high rating... The thing is: The stories behind those dishes interest me just as much as the recipes do - and for everyone interested in "food history" this may be a very good start to get into the topic.

Bought this as an unusual xmas gift for my husband. This was given with a book about the history of gentlemans relish, perfect

This must be the most English thing I have yet discovered in the five years that I have lived in this country. I came across this in a novel by William Boyd, where it was mentioned as something that boys in a school coveted, and decided to try it out.You spread it thinly on buttered toast, and its fairly strong flavor - anchovies and spices - gives a bit of pizzaz to your bread. Don't use too much, and if you don't like anchovy - really like it - you'd best avoid it.It reminds me a bit of the anchovy paste that the French put on the fougasse aux anchois, a type of bread made in the southeast, but with some subtle, extra spices. (The recipe is secret.)