The Good Cook's Book of Mustard

“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, explains not only the history of this versatile condiment, but also shows how to use it to add flavor to your meals.

Here, you will find imaginative sauces as well as a comprehensive collection of appetizers, salads, soups, main courses, condiments, and 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 beans and jalapeño-cilantro mustard

Pork loin with apricot-mustard glaze

Chickpea salad with mustard-anchovy vinaigrette

Spicy sugar and gingerbread cookies

And more