The Good Cook's Book of Mustard: One of the World’s Most Beloved Condiments, with more than 100 recipes, by Michele Anna Jordan
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The Good Cook's Book of Mustard: One of the World’s Most Beloved Condiments, with more than 100 recipes, by Michele Anna Jordan
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“Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this delightful book, you will be!” —Deborah Madison, The Savory WayThe sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties—from the classic yellow French’s and the traditional Dijon to the more exotic flavored mustards—are widely available to home cooks everywhere. The Good Cook’s Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, not only explains the history of this versatile condiment, but also shows how to use it to add flavor to your meals.Here, you will find a comprehensive collection of imaginative sauces, appetizers, salads, soups, main courses, condiments, and even desserts, as well as a section devoted to the process of making mustards at home. Recipes include:Rock Shrimp with Rémoulade SauceCream of Mustard SoupGrilled Tuna with Black Bean, Pineapple, and Serrano-Cilantro MustardPork Loin with Apricot-Mustard GlazeChickpea Salad with Mustard-Anchovy VinaigretteSpicy Toasted PecansAnd moreSkyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The Good Cook's Book of Mustard: One of the World’s Most Beloved Condiments, with more than 100 recipes, by Michele Anna Jordan- Amazon Sales Rank: #934710 in Books
- Brand: Jordan, Michele Anna/ Kamman, Madeleine (FRW)
- Published on: 2015-05-19
- Original language: English
- Number of items: 1
- Dimensions: 8.10" h x 1.20" w x 6.10" l, .0 pounds
- Binding: Hardcover
- 336 pages
From Library Journal Close to a dozen books on salsas have appeared in recent months, so a second cookbook devoted to another of our other favorite condiments should come as no surprise. Actually, there is little overlap between Jan Roberts-Dominguez's The Mustard Book (LJ 9/15/93) and this new title. Roberts-Dominguez concentrates on making homemade mustards and then uses them in a variety of international dishes. Jordan, a former chef and author of several cookbooks, including The Good Cook's Book of Oil and Vinegar (LJ 8/92), begins with a lengthy history of mustard and then offers a nice collection of imaginative and unusual recipes that feature it. For larger collections.Copyright 1994 Reed Business Information, Inc.
Review “I cannot imagine a serious mustard-o-phile living without this book. The text is informative and the recipes (for making mustard or for cooking with mustard) are both imaginative and easy to follow. What else can I say except that it definitely cuts the you-know-what!” —Barry Levenson, curator, National Mustard Museum
About the Author Michele Anna Jordan has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.
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Most helpful customer reviews
5 of 5 people found the following review helpful. This book isn't what I thought it was. By B. Healthy This book isn't what I thought it was. I THOUGHT it was a book of recipes for home-made mustard; but, it's actually recipes for dishes that USE mustard as an ingredient.Yes, there are a few recipes for mustard, and one of them is excellent. I would buy it again for that recipe but wish there were more like it.
9 of 10 people found the following review helpful. A Mustard Collection By Amazon Customer This book provides an introduction to mustard for the would-be connoisseur. The first part of the book provides much information about the plant, from its cultivation in Egypt some 5,000 years ago, to the types of mustard plants that are popular in different parts of the world. Jordan describes the three main types of mustard seed, the yellow, the brown, and the black, contrasting their flavors and uses. She includes charts listing characteristics of different types of commercial mustards, from flavor to keeping qualities. She provides brief comments about the nutritional properties of mustard and medical uses. She also describes how mustard fans can organize a mustard tasting, and includes pages in the back of the book formatted for taking notes during mustard tastings.The main part of the book is devoted to mustard recipes, organized by course, including appetizers, soups, main courses, vegetables, salads, sauces, and even desserts. There is also a chapter on mustard-making, including recipes for making specialty mustards from whole seeds, ground powder, or commercially prepared mustards. Most of the recipes call for fresh or unprocessed ingredients, and canned ingredients are generally restricted to tomatoes or cooked beans. While many of the recipes sound appetizing, they also sound a bit fancy for daily fare. If you've got time on your hands and love to cook, then you will find some tasteful and tasty ideas to try here. But there aren't a lot of recipes in this book for just plain basic cooking that make use of mustard.
2 of 2 people found the following review helpful. Great coffee table book, fascinating information, gorgeous photography. By SeriousAboutFunction This book would look wonderful on a coffee table -- I can't stop staring at the image on the front cover that seems so real that it wants to pop off of the page!But it's more than that.It begins with a brief but intriguing history of mustard's use as one of the "world's most beloved condiments." Then come recipes showing the many different uses and tastes that can be achieved with mustard, so the reader gets a full perspective of all that mustard has to offer (which is much more than I would have guessed!) The result is an enjoyable (and delicious!) course that will leave you really knowing how to use mustard.But the best part is the photography. These pictures have so much depth and character. From fields of yellow mustard plants to the detail of mustard seeds to fresh vegetables to be used in a recipe with mustard, I'd be seriously tempted to buy this book just for the pictures even if I didn't want the recipes and history!
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