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The Mustard Book, by Jan Roberts-Dominguez
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Dozens of recipes show how to make roasted garlic mustard, Chinese toasted sesame mustard, raspberry mustard, and many other mustards from scratch, while one hundred additional recipes show how to use mustards in a wide range of dishes.
- Sales Rank: #604222 in Books
- Published on: 1993-11
- Original language: English
- Number of items: 1
- Dimensions: 7.50" h x 7.25" w x .75" l,
- Binding: Hardcover
- 176 pages
Most helpful customer reviews
2 of 2 people found the following review helpful.
141) mixed with a little mayo makes the best rueben sandwich you will ever have
By Gadget Girl
My friend & I took a Mustard cooking class, and decided to make some mustards of our own to use in the recipes. We got together & made 8 mustards from this book.
I originally got this book from the library. When it came time to return it, I realized how reluctant I was to part from it. For anyone who wants to explore all the ways mustard is used in the world's cuisines, this is your book. It is divided into an introductory / history section, followed but sections on mustards from different regions of the world. Along with well written mustard recipes, there are recipes included that use many of the mustards in the book. The German Whole Grain Mustard with Horseradish (p. 141) mixed with a little mayo makes the best rueben sandwich you will ever have. The Scandnavian Dilled Mustard (p. 52) begs to pair with Salmon. There are many wonderful ideas to spark your own creativity. Bon App�tit!
0 of 0 people found the following review helpful.
Ecellent!
By Mark Armstrong
Great cookbook, although the listed price for a new edition is outrageous so I bought a used book and it arrived in like new condition. I owned a copy once before but it disappeared in one of our moves. Lots of mustard recipes and recipes to use them in. I have especially enjoyed the German whole grain mustard and the Muffulata.
0 of 0 people found the following review helpful.
Four Stars
By TomD
A nice collection of recipes starting with seeds instead of powder whis yields a better mustard imo.
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