The Good Cook's Book of Mustard
One of the World's Most Beloved Condiments, with more than 100 recipes
Other Editions of This Title:
The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varietiesfrom the classic yellow French’s and the traditional Dijon to the more exotic flavored mustardsare widely available to home cooks everywhere. The Good Cook’s Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, not only explains the history of this versatile condiment, but also shows how to use it to add flavor to your meals.
Here, you will find a comprehensive collection of imaginative sauces, appetizers, salads, soups, main courses, condiments, and even desserts, as well as a section devoted to the process of making mustards at home. Recipes include:
Rock Shrimp with Rémoulade Sauce
Cream of Mustard Soup
Grilled Tuna with Black Bean, Pineapple, and Serrano-Cilantro Mustard
Pork Loin with Apricot-Mustard Glaze
Chickpea Salad with Mustard-Anchovy Vinaigrette
Spicy Toasted Pecans
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Praise For The Good Cook's Book of Mustard: One of the World's Most Beloved Condiments, with more than 100 recipes…
I cannot imagine a serious mustard-o-phile living without this book. The text is informative and the recipes (for making mustard or for cooking with mustard) are both imaginative and easy to follow. What else can I say except that it definitely cuts the you-know-what!” Barry Levenson, curator, National Mustard Museum
Skyhorse, 9781632205865, 336pp.
Publication Date: May 19, 2015