Mustards Grill Napa Valley Cookbook

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Mustards Grill Napa Valley Cookbook

Format:  Hardcover,

276 pages

Publisher: Random House Inc

Publish Date: Dec 2001

ISBN-13: 9781580080453

ISBN-10: 1580080456

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Book Information

The following content was provided by the publisher.
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

Specifications

Publisher: Random House Inc
Publish Date: Dec 2001
ISBN-13: 9781580080453
ISBN-10: 1580080456
Format: Hardcover
Number of Pages: 276
Shipping Weight (in pounds): 3.25
Product in Inches (L x W x H): 10.25 x 10.0 x 1.25

Chapter outline

Way Too Many Wines
Introduction
Appetizers
Whole Roasted Garlic with Croutons
Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette
Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts
Crab Cakes with Red Beet and Horseradish Remoulade
Cornmeal Pancakes with Caviar and Creme Fraiche
Artichokes with James Beard's Beer Batter and Tarragon Aioli
Stuffed Squash Blossoms with Cherry Tomato Salsa
Goat Cheese From the Very Beginning
Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream
Morel Mushroom and Goat Cheese Toasts
Morel Mushroom and Green Corn Tamales
Grilled Quail with Sesame Dressing and Papaya-Lime Relish
Smoked Salmon, Pasilla Corncakes, and Creme Fraiche
Coconut Curried Mussels
Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera
Crispy Calamari with Curried Slaw
Seared Ahi Tuna on Sesame Crackers with Wasabi Cream
Steamed Manila Clams or Mussels
Mustards' BBQ Smoked Chicken Wings
Chinese-Style Chicken Wings
Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa
Soups
Asparagus Soup with Arugula and Creme Fraiche
Hot-and-Sour Mushroom Soup
Red Tomato Gazpacho
Grape and Almond Gazpacho
Pear and Rutabaga Soup
Tomato, Basil, and Tortilla Soup
French Country-Style Vegetable Soup with Pistou
Roasted Squash Soup
Golden Gazpacho
Yucatan-Style Chicken and Vegetable Soup
White Vegetable Soup
Cauliflower Soup with Truffles
Curried Cauliflower Noodle Soup
Spiced Lentil-Vegetable Soup
Salads
Mixed Greens with Those Nuts and Blue Cheese
Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette
Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing
Warm Spinach and Frisee Salad
Thai Lamb and Ginger Salad with Curry Vinaigrette
Blood Orange and Chioggia Beet Salad
Haricots Verts, New Potato, and Torpedo Onion Salad
Heirloom Tomato Salad
Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette
Grilled Salmon Salad
Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers
Beet and Goat Cheese Salad with Balsamic Vinaigrette
From the Smoker and Grill
Japanese-Inspired Beef Filet "Rolls
Steak and Potatoes "Truck Stop Deluxe
Veal Chops with Roasted Red Bell Pepper and Black Olive Relish
Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa
Grilled Halibut with Tomato Vinaigrette
Grilled Beef Tenderloin con Tres Salsas
Hanger Steak with Watercress Sauce
Double Lamb Chops with Tapenade and Polenta
Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa
Mongolian Pork Chops
Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc
Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc
Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes
Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus
Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango
Thai Garlic Crab
Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette
Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw
Grilled Rabbit "Coq au Vin" with Winter Vegetables
Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad
Out o' the Pan
Butternut Squash and Goat Cheese Risotto
Cauliflower and Sweet Pea Penne
Linguine with Morel Mushrooms, Garlic, and Sage
Lemon-Garlic Chicken
Braised Duck Legs
Louise's Bouillabaisse with Rouille
Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish
Mixed Wild Mushroom Risotto with Grilled Chanterelles
Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce
Liver Diablo with Applewood-Smoked Bacon and Polenta
Sandwiches
Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix
Wild Mushroom "Burgers" with Apple-Jicama Slaw
Soft-Shell Crab Club Sandwiches
Ahi Tuna Sandwiches
Ahi Tuna and Shiitake Mini Burgers
Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole
Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress
Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce
Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce
Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney
Sides
Sweet-and-Sour Coleslaw
Carrots with Onion and Cumin
Erasto's Coleslaw
Braised Red Cabbage
Sauteed Greens
Baby Zucchinis with Garden Herbs
Summer Succotash
Fava Bean Succotash
Crispy Yams
Winter Squash Gratin
Grilled Yams and Yukon Gold Potatoes with Harissa
Mustards' Mashed Potatoes
Celery Root Mashers
Grilled Potatoes with Rosemary and Garlic
Mashed Potato Pancakes with Jarlsberg Cheese
Cumin Potato Salad
Erasto's Chile and Orange Black Beans
Crispy Black Bean-Rice Cakes
Polenta
Stilton Polenta
Sharp Cheddar Polenta Cakes
Steamed Basmati Rice
Roasted Potatoes
Wild Rice
Condiments
Roasted Garlic Aioli
Basil Pesto
House-Made Ketchup
Chinese-Style Mustard Sauce
Lime Creme Fraiche
Salsa Ranchera
Turmeric Pickles
Caramelized Onions
Aioli
Avocado and Pumpkin Seed Salsa
Mango Salsa
Black Olive Relish
Tomato Chutney
Mint-Tarragon Pesto
Tomato and Apricot Chutney
Smoked Tomatoes
Onion Jam
Ginger Butter
Eggplant Relish
Thyme and Parsley Beurre Blanc
Erasto's Oaxacan Mole
Oddities
Those Nuts
Croutons
Curry Paste
House-Made BBQ Spice
Mustards' Secret Coating
Madeira-Herb Marinade
Fresh Pasta
Vegetable Stock
Light Chicken Stock
Veal Stock
Corn Stock
Mushroom Stock
Fish Stock
Desserts
Cindy's Tapioca Pudding with Bourbon Cream
Vanilla Bean Creme Caramel
Chocolate-Anise Pots de creme
Caramel Apple Bread Pudding
Lemon-Lime Meringue Pie
Apple Pie with Cheddar Cheese Crust
Bing Cherry and Almond Tart
Conconut Dream Pie with Gooey Chocolate-Coconut Sauce
Chocolate-Hazelnut Truffle Tart
Double Berry Sorbet with Chocolate O's
Tangerine Sorbet with Blondies
Pear Sorbet with Cornmeal Sugar Cookies
Milk Chocolate Malted Ice Cream
Mint Julep Ice Cream
Caramel Ice Cream
Strawberry-Rhubarb Cobbler with Black Pepper Biscuits
Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits
Cinnamon-Oatmeal Strawberry Shortcakes
Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce
Blueberry Cornmeal Upside-Down Cake
Brown Sugar Angel Cake with Whiskey Creme Anglaise
Peach Melba Cake
Coco-Nutty Cake
Glossary
Sources
CP's Book List
Index

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2002 (United States)
  • IACP Crystal Whisk Awards, 2002 (United States)

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