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Mustards, Ketchups and Vinegars: Making the Most of Seasonal Abundance

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Reviews of Mustards, Ketchups and Vinegars: Making the Most of Seasonal Abundance

Overall customer rating: 5.000
jjares

A Fantastic Resource for Condiments

by jjares on Apr 28, 2014

This is one of those books that a cook will never want to be without. The thing I love about it is that the book explains the ?why? of things ? Why peanut oil is often used in Chinese cooking; why light corn syrup is used in some jams and jellies, etc. Ingredient choices are explained; there are full-color photos of each stage in cooking and alternative ingredients are suggested. I really appreciate the variety of mustard recipes ? plus the author suggested how to use the new mustards to their greatest advantage (grainy mustard with horseradish is excellent with cold cuts). The next section covers sauces: perfect pesto, barbecue sauce, peanut sauce for satay, piquant sauce, horseradish butter, dark and tangy chili sauce, plus several fresh salsas. The ?Dip and Dressing? section is fantastic! There are a variety of dressings: green goddess, Latin American dressing with salad, lime cilantro paste with salsa, peanut or tahini dressing. The next section offers ideas for (and cooking directions to make) herb and fruit vinegars. The herbed oils and infusions are incredible: make basil oil, rosemary oil, Chinese stir-fry oil and orange oil. This book is just under 100 pages but is packed with info, clear instructions and photos of every stage of cooking. I?ve been dismayed by the rapid denigration of many foods on the supermarket shelves; try to find a ketchup bottle or barbecue sauce without high fructose corn syrup! I?ve decided that it is time to make my own ? so I can control the ingredients my family consumes.

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