Explore: Vegetable Cookery

Vegetable Cookery (originally published in 1812 as A New System of Vegetable Cookery) is an early vegetarian cookbook written anonymously by Martha Brotherton

known vegetarian cookbook in English, predating Martha Brotherton's Vegetable Cookery (1812). An earlier anonymously published book with a similar title

is an English cook and television presenter, known for teaching basic cookery skills in a direct style. One of the best-known celebrity chefs in British

pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding"

Guide to British Cookery (1984)—or on key ingredients—such as Fish Cookery (1973), The Mushroom Feast (1975), Jane Grigson's Vegetable Book (1978), Jane

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

marrow is the mature fruit of certain Cucurbita pepo cultivars used as a vegetable. The immature fruit of the same or similar cultivars is called courgette

have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh's Indian Cookery published in 1961." Another claim is that it originated in a restaurant

pickle, or Piccalillo". Richard Briggs, in his 1788 The English Art of Cookery, similarly calls it "Picca Lillo". The spelling "piccalilli" can be seen

Salmon. ISBN 978-0-906198-97-1. Smith, Delia (1992). Delia Smith's complete cookery course. BBC Books. ISBN 978-0-563-36249-4. "Top 10 National Dishes -- National