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Rosamond Man, Robin Weir. Hardcover. English. Secondhand in good condition. 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.
