Condiments: The Art of Buying, Making, and Using Mustards, Oils, Vinegars, Chutneys, Relishes, Sauces, Savory Jellies, and More

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G.P. Putnam's, 1984 - Cooking - 258 pages
Provides guidance in selecting and using mustards, oils, vinegars, relishes, savory jellies, and other condiments to be found in specialty shops and grocery stores, identifies the finest by brand name, and offers dozens of recipes

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Contents

CONTENTS INTRODUCTION
11
MUSTARD
15
VINEGAR
43
OIL
79
HOT PEPPER SAUCES AND HORSERADISHES
107
OCCIDENTAL OR WESTERN SAUCES
145
ORIENTAL SAUCES
169
RELISHES PICKLES AND SAVORY JELLIES
203
CHUTNEY
233
MAILORDER SOURCES
245
INDEX
253
Copyright

About the author (1984)

A food writer and editor living in southern Maine, Kathy Gunst writes for a wide number of national newspapers and magazines including "The New York Times, Parenting, Country Journal," and "Bon Appetit," She is also the author of "Condiments" and "Leftovers,

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