Dozens of recipes show how to make roasted garlic mustard, Chinese toasted sesame mustard, raspberry mustard, and many other mustards from scratch, while one hundred additional recipes show how to use mustards in a wide range of dishes.
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Editorial Reviews
From Library Journal
Roberts-Dominguez is the author of three weekly food columns, and she has found that whenever she writes about making your own "designer mustards," the reader response is incredible. Here she provides recipes for a wide variety of homemade mustards (starting with the whole seeds rather than just the powder) and dishes that can be made using this versatile condiment. There are mustards from Europe, America, and the Pacific Rim "and beyond," accompanied by imaginative and flavorful recipes of all sorts. Recommended for most collections.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
4.0 out of 5 stars
Great Book! Why is it out of print?!,
By A Customer
This review is from: The Mustard Book (Hardcover)
I never would have thought making one's own mustard would be such a treat, but after reading the book and following the recipes, I am hooked. (As are many of my friends, since homemade mustard turns out to make a great gift.)Most of the mustard recipes call for a lot more salt than I think is necessary, but that's the only adjustment I deemed necessary. The easy-to-follow directions work--the results are delicious. Don't miss the Chinese Toasted Sesame mustard and its accompanying recipe for Albacore (or Ahi, which is what I've always used). It is an absolute winner.
0 of 9 people found the following review helpful:
2.0 out of 5 stars
Mustard,
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Amazon Verified Purchase(What's this?)
This review is from: The Mustard Book (Hardcover)
This book arrived in a timely manner. It was not in very good shape plus it had a very old and packed in the barn smell to it.
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