The Good Cook's Book Of Mustard: With More Than 100 Recipes [Paperback]

Michele Anna Jordan (Author)

Book Description

Publication Date: April 20, 1994

The sharp, bright taste of mustard has been used to enhance foods for centuries, and all varieties are widely available. This cookbook/reference explains not only the history of this condiment but includes more than 100 recipes--from appetizers and condiments to main courses and desserts.

Editorial Reviews

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.

About the Author

Michelle Anna Jordanis an award-winning chef, a columnist for several northern California newspapers, and the owner of the Jaded Palate Catering Company in Sonoma County. A 1990 graduate of Madeleine Kamman's School for American Chefs, she regularly wins awards at Sonoma's annual Harvest Fair for her robust culinary creations.

Product Details

• Paperback: 226 pages
• Publisher: Da Capo Press (April 20, 1994)
• Language: English
• ISBN-10: 0201622572
• ISBN-13: 978-0201622577
• Product Dimensions: 6.9 x 5 x 0.8 inches
• Shipping Weight: 7.2 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #139,326 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

4.0 out of 5 stars A Mustard Collection, December 8, 2005

By 

Erika Mitchell (E. Calais, VT USA) - See all my reviews
(TOP 500 REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: The Good Cook's Book Of Mustard: With More Than 100 Recipes (Paperback)

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 4 people found the following review helpful:

4.0 out of 5 stars Mustard; and that ain't all....., December 18, 2001

By A Customer

This review is from: The Good Cook's Book Of Mustard: With More Than 100 Recipes (Paperback)

This is a great little cookbook and not just for mustard affectionados. It is filled with tasty recipes and ideas that stand alone, with or without the mustard ingrediants. Be sure and try the homemade gravlax and the rock shrimp recipes. All instructions are easy to follow and allow for substitutions and creative changes.