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The Good Cook's Book of Mustard: One of the World?s Most Beloved Condiments, with more than 100 recipes, by Michele Anna Jordan
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Review
“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
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About the Author
Michele Anna Jordan has written nearly twenty books about food, including the highly acclaimed Vinaigrettes and Other Dressings and More Than Meatballs. She has received numerous awards, including a James Beard Award, for her writing, her radio show, and her work as a chef. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country’s Most Delicious Hour on KRCB-FM. She resides in San Francisco, California.
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Product details
Hardcover: 336 pages
Publisher: Skyhorse; New edition (May 19, 2015)
Language: English
ISBN-10: 1632205866
ISBN-13: 978-1632205865
Product Dimensions:
6 x 1.1 x 8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#913,449 in Books (See Top 100 in Books)
For the most part, the book was okay. Some of the recipes were good, but someone seriously needs to edit this book. Typos, poor grammar, and illogically constructed sentences abound (annoying in something I am paying for, but not enough for me to hate the book). What is not forgivable, however, are recipes that are incomplete. One of the recipes I was most interested in, Seared Duck Breast with Cranberry Mustard Sauce, completely neglects to tell you how to make the Cranberry Mustard Sauce! (it says "see below", but then there is nothing below).Pictures are supposed to be helpful in a cookbook - but the pictures here are random "artistic" still lifes. A tiny fraction of recipes are illustrated, and the ones that are may be several pages in either direction from the actual recipe (and not labelled, of course).This book is also definitely geared towards a Californian cook. Many ingredients she mentions are only available on the Pacific coast - the recipe has to be adapted or disregarded for an East Coast cook. There is also an incessant and grating moralizing, as only a Californian Hippie can do: Use organic raisins! A carrot "hot dog" (no, not a hot dog flavored with carrot - literally a steamed carrot on a bun)! And my favorite refrain, repeated over and over (and a full page sermonette devoted to it) - use only eggs from free range pastured chickens, because they may taste a little bit better, but you'll feel good as you fork over an exorbitant amount to pay for these eggs!Finally, in a cookbook from an award winning writer, I would expect recipes of substance. Many of the recipes are good, but many of them are ridiculous. Hot Dogs with Mustard? (you open the roll, put the hot dog on a bun, and then serve it with your mustard of choice - yes, that is a recipe in the book). Parts of the book were good and informative, but the rest of the book just isn't good enough to recommend it.
This book would look wonderful on a coffee table -- I can't stop staring at the image on the front cover that seems so real that it wants to pop off of the page!But it's more than that.It begins with a brief but intriguing history of mustard's use as one of the "world's most beloved condiments." Then come recipes showing the many different uses and tastes that can be achieved with mustard, so the reader gets a full perspective of all that mustard has to offer (which is much more than I would have guessed!) The result is an enjoyable (and delicious!) course that will leave you really knowing how to use mustard.But the best part is the photography. These pictures have so much depth and character. From fields of yellow mustard plants to the detail of mustard seeds to fresh vegetables to be used in a recipe with mustard, I'd be seriously tempted to buy this book just for the pictures even if I didn't want the recipes and history!
This book isn't what I thought it was. I THOUGHT it was a book of recipes for home-made mustard; but, it's actually recipes for dishes that USE mustard as an ingredient.Yes, there are a few recipes for mustard, and one of them is excellent. I would buy it again for that recipe but wish there were more like it.
I bought this for my food blog reference library, and I'm glad I did. Some standards and classics, and a lot of pretty cool derivatives. If you love mustard, and want to expand your DIY repertoire, this ones for you.
I have scores of cookbooks...I find this one really interesting & have used some of their suggestions & have been suprised & enjoyed the differences it makes in taste! It's a keeper!
We've tried a few of the recipies in the book and they are great. Neat history of mustard section, though I would have preferred a little more in the way of recipes, over such an extensive history section.
This book was given to me by a friend and I have thoroughly enjoyed reading through it. I LOVE mustard and use it in cooking, all the time. I think it's one of the most underutilized culinary treasures that we have. ;-)Included in this book is an overview of the many types of mustard plants and prepared types of mustard that are available, history, medicinal uses and several recipes. Nicely presented too.I'm taking off one star as I would have loved to see more vegetarian recipes in this collection. I also would have liked to read a bit more about the medicinal uses of mustard, past and present. But overall, definitely worth a look, especially if you love mustard as much as I do! :-)Geraldine Helen Hartman, award-winning cookbook author and vegetarian cooking columnist.
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