Mustard was being cultivated before 4,000 BC and is the second commonest condiment in the world. It has a long and fascinating history through many different cultures. This is the first authoritative book on mustard, and covers all aspects of its history, cultivation and its many varied and interesting uses, both medical and culinary. The leaves of the mustard plant can be eaten; its seeds can be used in a wide variety of ways: pressed to make oil which can be used in cooking, massage or as fuel for heating or lighting; ground for making the condiment, or for use as mustard plasters; whole in cooking including pickle- and chutney-making. The gastronomic delights of mustard range from nouvelle cuisine to hearty rustic dishes. There is something to appeal to everyone from the professional chef to the housewife, from the restaurateur to the gourmet cook. The bulk of this book consists of the most comprehensive collection of mustard recipes ever assembled. Starting with ancient and modern recipes for making different kinds of mustard, it goes on to give over 150 different recipes using mustard. In these recipes mustard is not an added element but an integral part of the recipe, opening up new dimensions in cooking. The recipes include soups and starters, fish, chicken and turkey, game, beef, pork and lamb, vegetables, pickles and finally baking, savouries and puddings. The complete range of mustards is explained, along with the development of mustard-making commercially, the histories of the major French, English and American companies, and the techniques of making a wide range of mustards at home with simple equipment found in domestic kitchens. Stimulant, irritant and emetic - mustard will astonish the reader by the variety of its uses today and throughout history.

The Compleat Mustard

Man, Rosamond

Weir, Robin

Cookbooks, Food & Wine

Constable and Company Ltd.

Cooking with Fish

Hamlyn

Now you can enjoy the food and fun of a meze feast. Meze, the small plates of just about everything from seafood, meat, and vegetables to handheld pies, colorful salads, nuts, olives, and cheeses, is the food of hospitality and conviviality, food meant to be shared with friends and family and savored with wines and spirits.Here, in Meze Table, Rosamond Man, the award-winning author, chef, restaurateur, and cooking teacher, takes you on a spirited journey across Greece and the rest of the Mediterranean, exploring these simple and simply irresistible dishes. The recipes are robust, dear, and easy to follow. These uncomplicated dishes are charged with flavor and based on fresh, accessible ingredients. The results are spectacular.Meze makes every meal a party, and no one knows how to throw a party better than the Greeks. Youll find tangy, skewered meats and juicy meatballs, delicious seafood dishes from simple steamed mussels to creamy ouzo-flavored shrimp. You'll find a healthful selection of aromatic bean dishes, and a recipe for the best fried potatoes in the world, Greek fries, which are hand cut and cooked in olive oil.The convivial and festive nature of the meze table is reflected in Rosamond's warm, inviting style. The innate attractiveness of the food - the colors, textures, and shapes - are captured in brilliant photographs that evoke the sunny, warm Mediterranean dime. Whether you make just a few dishes for informal entertaining, or create an entire meal of meze, Rosamond Man makes it possible to bring the spirit of fun and sharingthe essence of meze throughout Greece and the Mediterranean - to your own table at home.

Complete Meze Table Delicious Food From

TRAFALGAR SQUARE +

Rosamond Man has selected the best recipes from across the region, and each chapter takes both the imagination and the taste buds on a journey around these countries. Includes includes kalamari in Greece, mussels in Istanbul, trout from the river Tigris and sardines in Tunisia. Salads complemented with oranges, olives or peppers, will give new inspiration to health-food lovers.

Mezze: Delicious Middle Eastern, Turkish and Greek Recipes

Regional & International

Garnet Publishing

Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking and its seeds can be pressed to make oil as well as used whole. This is the first authoritative book on the subject and covers all aspects of its history, cultivation and its many and varied uses, both culinary and medicinal. There is something here for everyone from the professional chef, who may want to learn how to make mustard from scratch, to the home cook. The bulk of the book is dedicated to over 150 recipes using mustard as an ingredient and includes recipes for sauces, soups, starters, fish, poultry, game, meat, vegetables, pickles, baking, savories and puddings. There is also a section on making mustard at home. Among the tempting treats to try are Mostarda di Cremona, now a fashionable relish on many tables, glazes for baked hams, chicken wings with mustard and lime, mackerel in black treacle and mustard, lapin moutarde (one of the classics of the French kitchen), glazed salt beef with mustard sauce, mustard seed sausages, mustard greens in coconut milk, piccalilli (probably one of the most famous pickles), spiced gingerbread and mustard seed and allspice biscuits. Robin Weir is the co-author, with his wife Caroline Of Ices - the Definitive Guide one of Grub Street’s best-selling titles. He has had a lifelong interest in food and is an enthusiastic amateur cook. Rosamond Man has written extensively on food and is the author of a number of highly successful cookbooks including The Complete Meze Table.

The Mustard Book

Cooking by Ingredient

Grub Street Cookery

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Books by Man, Rosamond