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.

About the Author

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.

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