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Mustards, Ketchups and Vinegars Hardcover – June 1, 1996


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Product Details

  • Hardcover: 96 pages
  • Publisher: Storey Books; 1st edition (June 1, 1996)
  • Language: English
  • ISBN-10: 0882668137
  • ISBN-13: 978-0882668130
  • Product Dimensions: 8.3 x 6 x 0.5 inches
  • Shipping Weight: 5.6 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #625,397 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina.

More About the Author

Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina.

Customer Reviews

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Gives some great tips if you enjoy reading and using these items.
Deborah Pinker
I’ve been dismayed by the rapid denigration of many foods on the supermarket shelves; try to find a ketchup bottle or barbecue sauce without high fructose corn syrup!
J. Jares
The "Sauces and Salsas" and "Dips and Dressings" part of the book was a lot of fun too.
Zack Davisson

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Zack Davisson HALL OF FAMETOP 500 REVIEWERVINE VOICE on November 13, 2012
Format: Hardcover Verified Purchase
I've been making my own mustards and ketchups for several years now, and although I have my basic recipes down pat I am always open to some new ideas. This little book is a welcome addition to my library, and gave me some new ideas and approaches to homemade condiments. The authors assume you have a food processor, so if you don't then I wouldn't bother picking it up. But everything else is pretty standard as far as kitchen tools and ingredients go.

"Mustards, Ketchups, and Vinegars" is a short book--less than a hundred pages--but it doesn't waste any space. There are five ketchup recipes, six mustard recipes, sixteen recipes for "Sauces and Salsas," twelve recipes for "Dips and Dressings," seven infused vinegar recipes, and six recipes for herbal oils and infusions. I was surprised at first by how few mustard, ketchup, and vinegar recipes there are given the name of the book, but most of those are "core recipes" that you can fiddle with for endless variation.

The ketchup recipes are pretty basic, and don't forget the fact that until recently "ketchup" didn't exclusively mean tomato ketchup. There is a nice cranberry ketchup recipe, and a mushroom ketchup recipe as well. There were no surprises here--all of the recipes are similar to the ones I have been using.

The mustard recipes include "Homemade Herbed Mustard," "Grainy Mustard," "Hotter than Hot Mustard," "German Mustard," and a few specific flavored variations. I was surprised to see that most of these recipes involve some sort of cooking of the ingredients--usually a slow simmer over a double broiler.
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8 of 12 people found the following review helpful By T. Griffin on March 26, 2007
Format: Hardcover Verified Purchase
I'm still thinking about this book. I've tried a few mustard recipies and they've been okay, but most require cooking as they contain eggs or egg yolks. I'm not used to seeing this in mustard and the safety of the finished product causes me some concern since mustard is usually acidic enough to be left on the table with little concern.
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Format: Hardcover
This is one of those books that a cook will never want to be without. The thing I love about it is that the book explains the ‘why’ of things – Why peanut oil is often used in Chinese cooking; why light corn syrup is used in some jams and jellies, etc.

Ingredient choices are explained; there are full-color photos of each stage in cooking and alternative ingredients are suggested. I really appreciate the variety of mustard recipes – plus the author suggested how to use the new mustards to their greatest advantage (grainy mustard with horseradish is excellent with cold cuts).

The next section covers sauces: perfect pesto, barbecue sauce, peanut sauce for satay, piquant sauce, horseradish butter, dark and tangy chili sauce, plus several fresh salsas.

The ‘Dip and Dressing’ section is fantastic! There are a variety of dressings: green goddess, Latin American dressing with salad, lime cilantro paste with salsa, peanut or tahini dressing.

The next section offers ideas for (and cooking directions to make) herb and fruit vinegars. The herbed oils and infusions are incredible: make basil oil, rosemary oil, Chinese stir-fry oil and orange oil. This book is just under 100 pages but is packed with info, clear instructions and photos of every stage of cooking.

I’ve been dismayed by the rapid denigration of many foods on the supermarket shelves; try to find a ketchup bottle or barbecue sauce without high fructose corn syrup! I’ve decided that it is time to make my own – so I can control the ingredients my family consumes.
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