By Michele Anna Jordan
“Some unmarried, easy issues, like mustard, have a wealth of background and a direction of news, frequently identified merely to a couple. . . . whether you don't imagine you're drawn to mustard, after analyzing this pleasant e-book, you are going to be!" —Deborah Madison, The Savory Way
The sharp, brilliant style of mustard has been used to augment meals for hundreds of years, and the entire varieties—from the vintage yellow French's and the conventional Dijon to the extra unique flavored mustards—are largely to be had to domestic chefs all over the place. The sturdy Cook's publication of Mustard, an installment within the expertly researched and newly up to date culinary sequence of the great Cook's Books, not just explains the historical past of this flexible condiment, but in addition indicates the right way to use it so as to add style on your meals.
Here, you'll find a finished choice of innovative sauces, appetizers, salads, soups, major classes, condiments, or even cakes, in addition to a piece dedicated to the method of creating mustards at domestic. 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
Read Online or Download The Good Cook's Book of Mustard: One of the World's Most Beloved Condiments, with more than 100 recipes PDF
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Additional resources for The Good Cook's Book of Mustard: One of the World's Most Beloved Condiments, with more than 100 recipes
Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in the hoisin mixture and cook for 2–3 minutes. Remove from heat and stir in the fresh coriander leaves. 3 Preheat broiler. Meanwhile, thread the chicken pieces onto the soaked skewers. 4 Broil the skewers about 4 inches (10 cm) from the heat, turning once, until done, about 5 minutes. Serve immediately with the dipping sauce. indd 48 2/10/15 11:52 AM Edamame Hummus In the midst of running our catering business together, my mother announced she was going to Europe with a friend for three months.
Set aside. 4 Combine the ﬂour, cornstarch, ﬁve-spice powder and salt in a bowl. Toss the tofu pieces in the ﬂour mixture. 5 cm) of the oil to 350°F (175°C). Fry the tofu for 3 to 4 minutes. Turn and fry for another 3 to 4 minutes, until golden brown all over. Drain on a sheet pan lined with paper towels. Transfer to a platter and serve immediately with dipping sauces. indd 42 30/9/15 7:36 PM Firecracker Shrimp Growing up, Chinese New Year was my favorite time of year. My mother and father would lay out brand new outﬁts and shoes for us to wear so we could start the New Year off fresh, and we couldn’t wash our hair on Chinese New Year’s day or else we’d wash out all of our good luck.
Slice this up for sandwiches (I love using store-bought Peking duck buns) or throw a few slices into some wonton soup. While the other kids had hot dogs, my mom used to bring slices of Honey Barbecued Pork for our picnics at Lake Harriet in Minneapolis. Serves 4 to 6 as an appetizer or snack Preparation time: 15 minutes + marinating time Cooking time: 40 minutes 1½ lbs (750 g) boneless pork butt or shoulder, trimmed of fat MARINADE 2 tablespoons ketchup 1 teaspoon salt 2 teaspoons sugar 1 clove garlic, minced 1 teaspoon brandy ½ teaspoon ﬁve-spice powder 4 tablespoons honey 1 In a small bowl, combine the ketchup, salt, sugar, garlic, brandy, ﬁve-spice powder and honey.