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, Ketchups and Vinegars Hardcover – June 1, 1996


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$9.49 $3.60
12%20Days%20of%20Deals%20in%20Books
NO_CONTENT_IN_FEATURE

Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Product Details

  • Hardcover: 96 pages
  • Publisher: Storey Books; 1st edition (June 1, 1996)
  • Language: English
  • ISBN-10: 0882668137
  • ISBN-13: 978-0882668130
  • Product Dimensions: 0.5 x 6 x 8.5 inches
  • Shipping Weight: 5.6 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #350,657 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

4.6 out of 5 stars
5 star
6
4 star
1
3 star
1
2 star
0
1 star
0
See all 8 customer reviews
There is a nice cranberry ketchup recipe, and a mushroom ketchup recipe as well.
Zack Davisson
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!
JJares
Whether you like cooking or not, if you need any kind of assistance in making sauces or just ideas you should have this book.
Maha Kumaran

Most Helpful Customer Reviews

6 of 6 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.
Read more ›
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
1 of 1 people found the following review helpful By JJares on April 28, 2014
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.
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
1 of 1 people found the following review helpful By Maralyn Woods on August 23, 2014
Format: Hardcover Verified Purchase
I'm limited to less than 500mg of sodium/day so I have to make condiments from scratch. This book is a lifesaver for me. She breaks down the recipe in steps and there is a photo for each step. There is a list of equipment needed and the ingredients are given in cups, ounces and grams which I love because I usually make half or a third of each recipe and it is easier and more accurate to weigh the ingredients. Recipes like cranberry ketchup and tarragon mustard alone are worth the price of the book. If you cook from scratch you already have all the equipment needed. To meet my needs I eliminate the salt in each recipe and replace it with Chef Paul's Magic Seasoning or one of the Mrs. Dash's flavors or a healthy dose of celery seeds. I own books for each of the subjects, mustards, ketchups and vinegars but this is the book that is in my kitchen, not on a bookshelf.
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 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.
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