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.

The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts. Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts. Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker. Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of. The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold. With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.

Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

Liddell, Caroline

Kitchen Appliances

St. Martin's: Griffin

Over the centuries, Britain's dairymaids have played a vital role in producing the ingredients for the dining table--cheese, butter, cream, and eggs. The authors look at the work traditionally undertaken by the dairymaid, then offer mouthwatering recipes for dairy-inspired dishes--Welsh Buttermilk Griddle Pancakes, Chilled Cucumber Mousse, Smoked Trout with Horseradish Cream Sauce, Devon Chicken and Parsley Pie, and Bread and Butter Pudding, to name but a few. In the second part of the book, the authors move to the ice house, explaining in simple terms how to make ices without resorting to complex machinery. Summon up ice creams flavored with saffron, cinnamon, or Seville oranges; try herb sorbets to freshen the palate--or for a wonderfully decadent finish, liqueur parfaits. A delightful collection of recipes, well-seasoned with fascinating historical lore.

Recipes from the Dairy: The National Trust

National Trust (Great Britain)

Brears, Peter C.D.

Cooking by Ingredient

National Trust

Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans. This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo. There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.

Ice Creams, Sorbets and Gelati: The Definitive Guide

Weir, Caroline

Desserts

Grub Street Cookery

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

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