The sharp, bright taste of mustard has been used to enhance foods for centuries, and all varieties are widely available. This cookbook/reference explains not only the history of this condiment but includes more than 100 recipes--from appetizers and condiments to main courses and desserts.
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Michelle Anna Jordanis an award-winning chef, a columnist for several northern California newspapers, and the owner of the Jaded Palate Catering Company in Sonoma County. A 1990 graduate of Madeleine Kamman's School for American Chefs, she regularly wins awards at Sonoma's annual Harvest Fair for her robust culinary creations.From Library Journal:
Close to a dozen books on salsas have appeared in recent months, so a second cookbook devoted to another of our other favorite condiments should come as no surprise. Actually, there is little overlap between Jan Roberts-Dominguez's The Mustard Book (LJ 9/15/93) and this new title. Roberts-Dominguez concentrates on making homemade mustards and then uses them in a variety of international dishes. Jordan, a former chef and author of several cookbooks, including The Good Cook's Book of Oil and Vinegar (LJ 8/92), begins with a lengthy history of mustard and then offers a nice collection of imaginative and unusual recipes that feature it. For larger collections.
Copyright 1994 Reed Business Information, Inc.
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Book Description Da Capo Press, 1994. Paperback. Book Condition: New. book. Bookseller Inventory # M0201622572
Book Description Da Capo Press, 1994. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110201622572
Book Description Book Condition: Brand New. New. Bookseller Inventory # A10022
Book Description Da Capo Press. PAPERBACK. Book Condition: New. 0201622572 New Condition. Bookseller Inventory # NEW7.0050718