Mustards Grill Napa Valley Cookbook and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $39.99
  • Save: $13.33 (33%)
FREE Shipping on orders over $35.
Only 10 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Used: Very Good | Details
Condition: Used: Very Good
Comment: Very Good condition with light surface and edge wear. Interior pages bright, clean, and unmarked, professionally packed and shipped by Amazon, eligible for PRIME and FREE SHIPPING!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Mustards Grill Napa Valley Cookbook Hardcover – November 8, 2001


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$26.66
$17.79 $3.02

Frequently Bought Together

Mustards Grill Napa Valley Cookbook + Appetizers
Price for both: $37.71

Buy the selected items together
  • Appetizers $11.05

NO_CONTENT_IN_FEATURE

The 21-Day Belly Fix
Featured New Release in Diets & Weight Loss

Product Details

  • Hardcover: 288 pages
  • Publisher: Ten Speed Press; First Edition edition (November 8, 2001)
  • Language: English
  • ISBN-10: 1580080456
  • ISBN-13: 978-1580080453
  • Product Dimensions: 10.4 x 10.3 x 1 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #85,678 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

"I have always thought of Mustards as a cross between a roadside rib joint and a French country restaurant," writes chef-owner Cindy Pawlcyn, neatly characterizing the culinary pedigree of her famed Napa Valley, California, dining spot. Pawlcyn's Mustards Grill Napa Valley Cookbook, written with Brigid Callinan, offers 150 popular recipes from the restaurant, treats like Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce, Wild Mushroom "Burgers" with Apple-Jicama Slaw, and Artichokes with James Beard's Beer Batter and Tarragon Aioli. The recipes can entail a kitchen workout, but they are easy enough to do once the commitment is made. Readers wanting to treat family or guests to sophisticated down-home eating will welcome Pawlcyn's unique repertoire.

In chapters that cover appetizers, soups, and salads, Pawlcyn presents standout recipes like Crab Cakes with Red Beet and Horseradish Rémoulade; Tomato, Basil, and Tortilla Soup; and Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers. Smoker- and grill-derived specialties, including Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw and Tea-Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango, receive their own seductive space, as do pan and sandwich delights like Louise's Bouillabaisse with Rouille and Ahi Tuna and Shiitake Mini Burgers. Desserts such as Lemon-Lime Meringue Pie and Red Raspberry, White Peach, and Blueberry Cobbler follow in the deluxe-diner spirit of the place and should prove an irresistible finale to any meal. They're further tribute to Pawlcyn's one-of-a kind restaurant and its instantly seductive cooking. --Arthur Boehm

From Publishers Weekly

Chef Pawlcyn (Fog City Diner Cookbook) reveals the secrets behind the cuisine of wine country restaurant Mustards Grill in this latest cookbook. A Napa Valley institution, Mustards is noted for its fabulous California food and innovative wine list. The cookbook echoes this theme. Starting with the tasty Morel Mushroom and Goat Cheese Toasts through the grilled Halibut with Tomato Vinaigrette and ending with the easy Cinnamon-Oatmeal Strawberry Shortcakes, the dishes have a light, simple touch. But simple is not the same thing as easy. Many recipes, like the Wild Mushroom Burgers with Apple-Jicama Slaw, rely on previously prepared ingredients found elsewhere in the book. The food ranges from appetizers and soups through main courses to desserts, and also includes chapters on sandwiches, sides and condiments. Pawlcyn often uses smokers and grills, and devotes a separate chapter to recipes involving those methods. Many recipes in other chapters also require smoking or grilling, like the Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream and the Ahi Tuna Sandwiches. The dishes even something as simple as the Roasted Potatoes, prepared with garlic and thyme are uniformly fresh and innovative. Alongside each of the recipes are enjoyable descriptions, hints, tips and anecdotes that enhance readers' know-how. However, the often lengthy lists of ingredients may put off the beginner, gearing this book toward more experienced cooks.

Copyright 2001 Cahners Business Information, Inc.


More About the Author

One of my earliest memories is of sitting in the backyard garden in Minneapolis with a salt shaker while my dad picked perfectly ripe tomatoes hot off the vine. I can still taste the fresh, warm red flesh seasoned with a sprinkling of salt...

My passion for seasonal, farm-fresh flavors has never waned. Through all those years in school, college, training in France, stints in other chefs' kitchens, a transplanting in the West, and all the sweat and tears of running my own restaurants - I'm still just a kid in a tomato patch.

For the past 30 years, I've cultivated gardens and restaurants in California's San Francisco Bay Area, setting deep roots in Napa Valley with Mustards Grill, Cindy's Backstreet Kitchen and my newest sweetheart, Brassica. Helping people create unforgettable celebrations is a natural (and joyful) extension of what we do, and serving as Culinary Partner for the Monterey Bay Aquarium (and their important Seafood Watch program) is a very special honor.

Thanks to the wonderful teams at my restaurants, I've also been able to nurture the part of me that seeks out distant corners of the world, bringing home flavors at once exotic and familiar. I've managed to write five cookbooks - Mustards Grill Napa Valley Cookbook, Fog City Diner, Big Small Plates, Cindy Pawlcyn's Appetizers, and Cindy's Supper Club: Meals from Around the World to Share with Family and Friends - bring the flavors I love to kitchens far and wide.

Each endeavor is distinctly different, and I love them all equally. Just like kids.

Learn more at cindypawlcyn.com and sign up for monthly newsletter, Cindy's Kitchen.

Customer Reviews

4.9 out of 5 stars
5 star
18
4 star
3
3 star
0
2 star
0
1 star
0
See all 21 customer reviews
Mustard's Grill is a landmark restaurant in the beautiful Napa Valley.
motionpro
I've been purchasing this cookbook as gifts to my closest friends and family!
M L
What a beautiful book, I love the stories and tips she has with each recipe.
Cindy

Most Helpful Customer Reviews

44 of 47 people found the following review helpful By santacruztacean on February 13, 2003
Format: Hardcover Verified Purchase
I would recommend this cookbook to those with some experience - this is not a recipe guide, but rather an inspiration source from a chef with well-grounded tastes. The recipes are easy to follow, are not difficult or overly time consuming in preparation, and show culinary flair and wisdom without being trendy for trend's sake. I would describe the dishes as simple food for gourmets. The book's design and photographs are tasteful.
With this praise in mind, I am disappointed in the book's production - unforgivable oversights such as: three prominent photographs throughout the book of what appears to be plates of crispy fried onion rings... but no mention or recipe. Or the recipe for a Salmon Roulade accompanied by eight very clear how-to photos - the photos show skinless salmon, butterflied and pounded, but the recipe calls for fillets with skin on, and no mention of pounding. An edit for future releases would be welcome. My opinion is this would be a logical cookbook for those who appreciate Jaques Pépin's series of books aimed at the aspiring novice, as well as for more experienced cooks who would like some inspiration for higher-end simple food.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
36 of 39 people found the following review helpful By Lawrence Searl on February 13, 2002
Format: Hardcover Verified Purchase
This book is the example of what a cookbook should be. Beautifully written and photographed it deserves to be on display in your home. And if that is not enough the recipies will knock your socks off. This is why Cindy Pawlcyn is one of this countrys greatest chefs. Mustards grill is the bringing together of seasonality, diversity and the best of what California has to offer. I spent some time at Mustards eating and I can tell you this book stays true to the restaurant. Congratulations Chef on a great writing effort.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
16 of 18 people found the following review helpful By Jacquenette Castellow on April 20, 2003
Format: Hardcover
When you visit the Napa wine region you must eat at Mustard's Grill. If that is not possible then you should buy Cindy Pawlcyn and Brigid Callinan's cookbook. The recipes for fantastic grilled food, unique side dishes, and incredible desserts found in this book will make you plan your next vacation to northern California. If you like pork you will love her Mongolian pork chops with chinese mustard sauce. Serve it with her mashed potatoes and braised red cabbage for a winning meal reminiscent of the friendly restaurant nestled among Napa's vineyards. Buy this cookbook and you will immediately understand why it won a James Beard award. And I hear that another cookbook is in the works ...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By Tonya on February 5, 2007
Format: Hardcover Verified Purchase
I was given this cookbook for Christmas and was a little intimidated by it. It looks more like a coffee table cookbook at first glance -- something fun to look at and read but too challenging to actually use. However, I have fallen in love with this cookbook!! The Jack Daniel's Pecan Chocolate Cake with chocolate sauce is divine AND easy (and for those who don't eat wheat or gluten, totally flourless). The House-Made Ketchup is extremely good and makes a great bbq sauce (recipe also included). Even though the recipes are not hard, this is no canned-mushroom-soup cookbook. If you're the king (or queen) of fresh and don't mind spending a little time in the kitchen now and then, you might just love it. Kudos to Mustard's for sharing their best.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Laurie A. Treacher on February 11, 2008
Format: Hardcover Verified Purchase
I love this book. I collect cookbooks and read them for fun. I love her chatty style of describing recipes. She gives you such a good idea of when they are good to use, what equipment you will need. Also, her combinations are quite unique. Over and over I came across unusual ideas that sound fabulous. I recommend this to anyone who loves to cook, it's a great resource.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 23 people found the following review helpful By "mikeydoodles" on December 28, 2001
Format: Hardcover
I received this on Christmas Eve, spent all day 25th on the sofa w/ it, cooked the pork chop last night, and purchased two today!!
One for my sister-in-law, one for our! chef!!
We love the restaurant, & the book is true to the Mustard's experience!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
19 of 26 people found the following review helpful By William H. Brown on November 24, 2001
Format: Hardcover
Before The French Laundry, Terra, Tra Vigna there was Mustards. Mustards bridged the gap in dining in the Valley. The restaurant was and still is a great place for locals (winemakers, vineyard owners and residents) and the tourist to go to taste some the country's best food. Great book with great recipes that bring back some great memories.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Cindy on January 23, 2011
Format: Hardcover Verified Purchase
What a beautiful book, I love the stories and tips she has with each recipe. I made the Chinese Chicken Salad, and it was delicious, the dressing was very flavorful. I changed it up a little bit, I used a roasted chicken to save time instead of poaching my own chicken, and it was bland, the next time I will poach the chicken. I also used Soba noodles instead of the spaghettini, I love Soba noodles. Over all this salad was delicious!!!
there are many other recipes I will be trying soon!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?