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Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series)
 
 
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Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series) [Paperback]

Helene Sawyer (Author), Cheryl Long (Author)
3.2 out of 5 stars  See all reviews (6 customer reviews)

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Book Description

Creative Cooking Series September 1, 2002
Gourmet Mustards is a classic favorite for making and cooking with mustards. Now in its 9th printing, it has been redesigned, revised and expanded to include 27 new recipes, more rubs, butters, sauces, vegetable and salad recipes.

With a diet-conscious emphasis: Lo-Cal indicators and counts for calories, protein, fat, cholesterol and sodium for Lo-Cal recipes. Clear and easy instructions -- no special equipment needed.

Try the new: Creole Remoulade Sauce, Hot Stuffed Artichokes and Parmesan Dressing. Plus old favorites like Champagne Mustard, Sesame Broccoli and Curry Mustard Fish Fillets.

Perfect for gift-giving, especially now when people are seeking even more meaningful ways to say they care. Make a decorated basket featuring a jar of special mustard, favorite recipe, copy of the book, quality ingredients and related touches -- a truly heartfelt gift from the kitchen.


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Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series) + Herb Mixtures & Spicy Blends: Ethnic Flavorings, No-Salt Blends, Marinades/Dressings, Butters/Spreads, Dessert Mixtures, Teas/Mulling Spices + Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
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Editorial Reviews

Review

"A wonderful revision of a classic! This is surely a 'must' for the mustard lover." -- Barry Levenson, Curator, Mount Horeb Mustard Museum, Mount Horeb, Wisconsin, September 1, 2002

"An excellent all-comprehensive guide to making and cooking with mustards." -- Enola Christian, The Beer Essentials, Lakewood, Washington, August 15, 2002

"This book proves any part of your meal can be spiced up with just the touch of a mustard seed." -- Lynn Sorensen, Kitchen Krafts, Inc. Waterville, Iowa, August 15, 2002

About the Author

Helene Sawyer and Cheryl Long have collaborated for years on previous editions of Gourmet Mustards. For many years Helene owned a gourmet mustard company and created new flavors. Her favorites are in this book, proportioned for the at-home cook.

Cheryl is a home economist and spearheaded getting the previous editions to press by Culinary Arts Ltd. She is the author of other cookbooks, including Microwave Preserving and Classic Liqueurs.


Product Details

  • Paperback: 116 pages
  • Publisher: Sibyl Publications; Revised edition (September 1, 2002)
  • Language: English
  • ISBN-10: 1889531049
  • ISBN-13: 978-1889531045
  • Product Dimensions: 7.5 x 6.6 x 0.3 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #697,321 in Books (See Top 100 in Books)

 

Customer Reviews

6 Reviews
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 (2)
4 star:
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3 star:
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Average Customer Review
3.2 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful:
3.0 out of 5 stars This was just ok, October 22, 2009
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This review is from: Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series) (Paperback)
This book was just ok. I really wanted recipes for whole mustard seeds and thought that this would be one that would give me some great recipes. Unfortunately, most of the recipes use dry mustard powder and that is what I did not want.
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20 of 26 people found the following review helpful:
1.0 out of 5 stars No Basic Mustard, November 5, 2006
By 
JBSJ "Sunshine" (Hillsborough, NC USA) - See all my reviews
This review is from: Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series) (Paperback)
This book was not what I was looking for. I wanted some basic mustard recipes, but this book only had one or two, then used those recipes as the basis for others (i.e. you make dijon mustard, then use a cup of that to make another mustard). No truly basic mustards were included. I've not used a single recipe out of this book.
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8 of 10 people found the following review helpful:
4.0 out of 5 stars Good experiments, January 3, 2007
This review is from: Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (Creative Cooking Series) (Paperback)
If you like mustards this is an easy to follow book. We have enjoyed eating our own creation.....some are warmer than others so beware if sharing with small children.
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Inside This Book (learn more)
First Sentence:
The origin of the name "mustard" comes from the way it was originally made combined with ancient Latin and French words. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dry powdered mustard, herbed mustard, cup dry mustard, making mustards, gourmet mustards, vegetable oil spray
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Herbes de Provence, Black Peppercorn, Hot Swedish-Style, Green Peppercorn, Bavarian Brown, Horseradish Lovers, Replace Tarragon Mustard
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