Gourmet Mustards: The How-To's of Making and Cooking With Mustards (Creative Cooking Series) (Paperback)

by Helene Sawyer (Author), Cheryl Long (Author) "The origin of the name "mustard" comes from the way it was originally made combined with ancient Latin and French words..." (more)
Key Phrases: dry powdered mustard, herbed mustard, cup dry mustard, Herbes de Provence, Black Peppercorn, Hot Swedish-Style (more...)

Editorial Reviews

Review
"A wonderful revision of a classic! This is surely a 'must' for the mustard lover." -- Barry Levenson, Curator, Mount Horeb Mustard Museum, Mount Horeb, Wisconsin, September 1, 2002

"An excellent all-comprehensive guide to making and cooking with mustards." -- Enola Christian, The Beer Essentials, Lakewood, Washington, August 15, 2002

"This book proves any part of your meal can be spiced up with just the touch of a mustard seed." -- Lynn Sorensen, Kitchen Krafts, Inc. Waterville, Iowa, August 15, 2002

Product Description
Gourmet Mustards is a classic favorite for making and cooking with mustards. Now in its 9th printing, it has been redesigned, revised and expanded to include 27 new recipes, more rubs, butters, sauces, vegetable and salad recipes.

With a diet-conscious emphasis: Lo-Cal indicators and counts for calories, protein, fat, cholesterol and sodium for Lo-Cal recipes. Clear and easy instructions -- no special equipment needed.

Try the new: Creole Remoulade Sauce, Hot Stuffed Artichokes and Parmesan Dressing. Plus old favorites like Champagne Mustard, Sesame Broccoli and Curry Mustard Fish Fillets.

Perfect for gift-giving, especially now when people are seeking even more meaningful ways to say they care. Make a decorated basket featuring a jar of special mustard, favorite recipe, copy of the book, quality ingredients and related touches -- a truly heartfelt gift from the kitchen.

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Product Details

• Paperback: 116 pages
• Publisher: Sibyl Publications; Revised edition (September 1, 2002)
• Language: English
• ISBN-10: 1889531049
• ISBN-13: 978-1889531045
• Product Dimensions: 7.3 x 6.3 x 0.5 inches
• Shipping Weight: 6.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #428,186 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 9 people found the following review helpful:

4.0 out of 5 stars Good experiments, January 3, 2007

By	A. Riherd "Garden Girl" (Oklahoma) - See all my reviews (REAL NAME)

If you like mustards this is an easy to follow book. We have enjoyed eating our own creation.....some are warmer than others so beware if sharing with small children.

10 of 14 people found the following review helpful:

5.0 out of 5 stars Showcasing the versatility and diversity of mustards, January 5, 2003

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Collaboratively written by mustard experts Helen Sawyer and Cheryl Long, Gourmet Mustards: The How-Tos Of Making & Cooking With Mustards features more than 125 recipes showcasing the versatility and diversity of mustards. Whether making a mustard or utilizing it in one of the delicious, health-friendly recipes, the preparatory instructions are clear, concise, and "kitchen friendly". From classic standards like Honey-Lemon Glazed Chicken; Curry Mustard Fish Fillets; and Champagne Mustard; to newer culinary creations like Creole Remoulade Sauce; Herbed Mustard Butter; and Dill Mustard Seafood Sauce; Gourmet Mustards truly lives up to its name and is an enthusiastically recommended addition to speciality and gourmet cookbook collections. Also very strongly recommended is a companion cookbook from Sibyl Productions, Marsha Peters Johnson's newly revised and expanded Gourmet Vinegars: The How-Tos Of Making & Cooking With Vinegars (1889531057, ...).

9 of 14 people found the following review helpful:

1.0 out of 5 stars No Basic Mustard, November 5, 2006

By	JBSJ "Sunshine" (Hillsborough, NC USA) - See all my reviews

This book was not what I was looking for. I wanted some basic mustard recipes, but this book only had one or two, then used those recipes as the basis for others (i.e. you make dijon mustard, then use a cup of that to make another mustard). No truly basic mustards were included. I've not used a single recipe out of this book.