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Author: Michele Anna Jordan
Publisher: Simon and Schuster
ISBN: 163450013X
Category : Cooking
Languages : en
Pages : 320
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Book Description
“Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this delightful book, you will be!” —Deborah Madison, The Savory Way The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties—from the classic yellow French’s and the traditional Dijon to the more exotic flavored mustards—are 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 And more 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.
Author: Michele Anna Jordan
Publisher: Simon and Schuster
ISBN: 163450013X
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
“Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this delightful book, you will be!” —Deborah Madison, The Savory Way The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties—from the classic yellow French’s and the traditional Dijon to the more exotic flavored mustards—are 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 And more 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.
Author: Paul Hartley
Publisher: Absolute Press
ISBN: 9781904573159
Category : Cooking
Languages : en
Pages : 88
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Book Description
Paul Hartley brings his inimitable skills to creating 50 searingly hot recipes for lovers of the much loved, iconic yellow sauce from Norwich. When, way back in 1814. Jeremiah Colman created this zesty mustard he couldn't have envisaged in his wildest dreams the scorching impact that his heart-stoppingly hot condiment would have upon the British palate. Paul Hartley has assembled an amazing collection of recipes, from Smoked Salmon with Sweet Mustard Sauce to Sausage and Cider Hotpot, from Devilled Chicken Drumsticks to Sweet Potato and Mustard Mash. A recipe book of blistering proportions that should be accompanied by a large glass of water!
Author: Sally Stone
Publisher: Avon Books
ISBN:
Category : Cooking
Languages : en
Pages : 252
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Book Description
Author: Cindy Pawlcyn
Publisher: Ten Speed Press
ISBN: 1580080456
Category : Cooking
Languages : en
Pages : 0
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Book Description
This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen. "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO
Author: Devina Seth
Publisher: Kyle Books
ISBN: 0857835475
Category : Cooking
Languages : en
Pages : 192
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Book Description
The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. From Maa's Kashmiri Lamb Chops (which have garnered outstanding reviews from many restaurant critics) to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist. Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. With chapters covering Small Plates, Big Plates, Sweet Plates & Drinks and Sides & Spice, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.
Author: Marian Parsons
Publisher: Worthy Books
ISBN: 1546015809
Category : House & Home
Languages : en
Pages : 240
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Book Description
Discover how to achieve your dream home on an affordable budget using these inspiring pictures, practical tips, and easy-to-implement tutorials. Most of us don’t live in a dream home that was custom built to suit our tastes. We have to work with a house that brings its own style, quirks, and personality to the table. But imagine walking into this house, but it’s perfectly designed and decorated with your style in mind—a home that fits you like a well-tailored outfit and yet is as comfy as your favorite pair of pajamas. What would that home look like exactly? How would it feel to live in a home styled specifically for you? The truth is, every home should feel like a custom home and not have to break the bank. In Feels Like Home, DIY makeover queen Marian Parsons (a.k.a. Miss Mustard Seed) teaches you what she’s learned over the years, sharing budget-friendly practical tips that will inspire you to change your space from “blah” to beautiful, from a builder-grade to character-rich home. Each chapter will guide you through detailed, easy-to-implement tutorials for projects, makeovers, decorating ideas, and tips for handling common challenges. Special note-taking spaces are also included for recording your own design ideas. Room by room, you will be empowered to transform your house into the home of your dreams!
Author: Demet Güzey
Publisher: Reaktion Books
ISBN: 1789141435
Category : Cooking
Languages : en
Pages : 140
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Book Description
Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. In this delightful global history of all things Grey Poupon and gleaming yellow, Demet Güzey takes readers on a tour of the ubiquitous mustard, exploring its origins, its use in medicine and in the kitchen, its place in literature, language, and religion, and its strong symbolism of sharpness, perseverance, and strength. Packed with entertaining mustard facts and illustrations as well as a selection of historic and modern recipes, this surprising history of one of the world’s most loved condiments will appeal to all food history aficionados.
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
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Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Mimi Thorisson
Publisher: National Geographic Books
ISBN: 080418559X
Category : Cooking
Languages : en
Pages : 0
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Book Description
With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.
Author: Ivy Hope
Publisher:
ISBN:
Category :
Languages : en
Pages : 74
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Book Description
Many people forget where mustard comes from. They think of mustard and think of the yellow bottle that they simply have to squeeze. However, do not forget that mustard comes from plants and grows in the ground. We will talk about it some more in the introduction and even teach you how to grow your own mustard if you wish. Going back to mustard and our love for it. I absolutely love mustard on my hot dogs, and I do not think I am alone that it is kind of a cliché meal. I also truly enjoy mustard in my sandwiches; it is either roast beef or ham. With my pork chops, I prefer Dijon mustard and nothing like a honey mustard salad dressing on my next bowl of greens. In this cookbook, you will be offered so many different recipes. We will help you create your own very unique flavored mustard, which you can use as you wish with the dishes you love or simply as a dipping sauce. Do not forget that you can mix the mustard with mayonnaise and create a softer spread for your sandwiches and appetizers. What else would you like to know about mustard? No matter what it is, I bet it is in this book, and we are excited to share it with you!
