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Mustards, Ketchups and Vinegars Hardcover – June 1, 1996
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Top Customer Reviews
"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 ›
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.
Most Recent Customer Reviews
This is a good recipe book for the basics with a few surprises. I've tried a few of the recipes and have enjoyed every one of them.Published 11 months ago by Sue MS Matson
Purchase for myself. Gives some great tips if you enjoy reading and using these items.Published on April 30, 2009 by Deborah Pinker