- Gebundene Ausgabe: 288 Seiten
- Verlag: Ten Speed Press (8. November 2001)
- Sprache: Englisch
- ISBN-10: 1580080456
- ISBN-13: 978-1580080453
- Größe und/oder Gewicht: 26,2 x 2,8 x 26,2 cm
- Amazon Bestseller-Rang: Nr. 350.916 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Mustards Grill Napa Valley Cookbook
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Produktbeschreibungen
Amazon.com
"I have always thought of Mustards as a cross between a roadside rib joint and a French country restaurant," writes chef-owner Cindy Pawlcyn, neatly characterizing the culinary pedigree of her famed Napa Valley, California, dining spot. Pawlcyn's Mustards Grill Napa Valley Cookbook, written with Brigid Callinan, offers 150 popular recipes from the restaurant, treats like Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce, Wild Mushroom "Burgers" with Apple-Jicama Slaw, and Artichokes with James Beard's Beer Batter and Tarragon Aioli. The recipes can entail a kitchen workout, but they are easy enough to do once the commitment is made. Readers wanting to treat family or guests to sophisticated down-home eating will welcome Pawlcyn's unique repertoire.
In chapters that cover appetizers, soups, and salads, Pawlcyn presents standout recipes like Crab Cakes with Red Beet and Horseradish Rémoulade; Tomato, Basil, and Tortilla Soup; and Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers. Smoker- and grill-derived specialties, including Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw and Tea-Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango, receive their own seductive space, as do pan and sandwich delights like Louise's Bouillabaisse with Rouille and Ahi Tuna and Shiitake Mini Burgers. Desserts such as Lemon-Lime Meringue Pie and Red Raspberry, White Peach, and Blueberry Cobbler follow in the deluxe-diner spirit of the place and should prove an irresistible finale to any meal. They're further tribute to Pawlcyn's one-of-a kind restaurant and its instantly seductive cooking. --Arthur Boehm
Kurzbeschreibung
As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.
Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet
Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet
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43 von 46 Kunden fanden die folgende Rezension hilfreich
Should have been 5 stars...
14. Februar 2003
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I would recommend this cookbook to those with some experience - this is not a recipe guide, but rather an inspiration source from a chef with well-grounded tastes. The recipes are easy to follow, are not difficult or overly time consuming in preparation, and show culinary flair and wisdom without being trendy for trend's sake. I would describe the dishes as simple food for gourmets. The book's design and photographs are tasteful.
With this praise in mind, I am disappointed in the book's production - unforgivable oversights such as: three prominent photographs throughout the book of what appears to be plates of crispy fried onion rings... but no mention or recipe. Or the recipe for a Salmon Roulade accompanied by eight very clear how-to photos - the photos show skinless salmon, butterflied and pounded, but the recipe calls for fillets with skin on, and no mention of pounding. An edit for future releases would be welcome. My opinion is this would be a logical cookbook for those who appreciate Jaques Pépin's series of books aimed at the aspiring novice, as well as for more experienced cooks who would like some inspiration for higher-end simple food.
With this praise in mind, I am disappointed in the book's production - unforgivable oversights such as: three prominent photographs throughout the book of what appears to be plates of crispy fried onion rings... but no mention or recipe. Or the recipe for a Salmon Roulade accompanied by eight very clear how-to photos - the photos show skinless salmon, butterflied and pounded, but the recipe calls for fillets with skin on, and no mention of pounding. An edit for future releases would be welcome. My opinion is this would be a logical cookbook for those who appreciate Jaques Pépin's series of books aimed at the aspiring novice, as well as for more experienced cooks who would like some inspiration for higher-end simple food.
36 von 39 Kunden fanden die folgende Rezension hilfreich
Simply the greatest cookbook. Mustards Grill
13. Februar 2002
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
This book is the example of what a cookbook should be. Beautifully written and photographed it deserves to be on display in your home. And if that is not enough the recipies will knock your socks off. This is why Cindy Pawlcyn is one of this countrys greatest chefs. Mustards grill is the bringing together of seasonality, diversity and the best of what California has to offer. I spent some time at Mustards eating and I can tell you this book stays true to the restaurant. Congratulations Chef on a great writing effort.
15 von 17 Kunden fanden die folgende Rezension hilfreich
Eat at Mustard's Grill! (Or buy the cookbook!)
20. April 2003
Format:Gebundene Ausgabe
When you visit the Napa wine region you must eat at Mustard's Grill. If that is not possible then you should buy Cindy Pawlcyn and Brigid Callinan's cookbook. The recipes for fantastic grilled food, unique side dishes, and incredible desserts found in this book will make you plan your next vacation to northern California. If you like pork you will love her Mongolian pork chops with chinese mustard sauce. Serve it with her mashed potatoes and braised red cabbage for a winning meal reminiscent of the friendly restaurant nestled among Napa's vineyards. Buy this cookbook and you will immediately understand why it won a James Beard award. And I hear that another cookbook is in the works ...
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