Mustards Grill Napa Valley Cookbook

Cindy Pawlcyn

Hardcover

Regular price$39.99With free membership trial$20.0050% off your first book+ Free shipping

Currently out of stock. Place a backorder.

Do you recommend this book?

Yes!

Winner:James Beard Foundation Book Award -Americana (2002)

Nominee:IACP Crystal Whisk Award -Chefs/Restaurants (2002)

This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn's Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes.

Mustards Grill is an institution in the wine country--the friendly restaurant where locals first started going for a full plate of inventive, delicious 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, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill--ones people consistently ask for and ones to enhance any home cook's experience in the kitchen.

"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

Book Details

Publisher: Ten Speed Press
Publish Date: Nov 8th, 2001
Pages: 288
Language: English
Edition: undefined - undefined
Dimensions: 10.41in - 10.26in - 0.96in - 3.25lb
EAN: 9781580080453
Categories: • Regional & Ethnic - American - California Style• Individual Chefs & Restaurants• Methods - Barbecue & Grilling

About the Author

CINDY PAWLCYN is the chef-owner of three Napa Valley restaurants: Mustards Grill, Cindy's Backstreet Kitchen, and Go Fish. Cindy is considered one of the most influential and accomplished women chefs in America. She lives in St. Helena, California.

BRIGID CALLINAN left the East Coast for Napa in 1996 to be pastry chef at Mustards Grill. In 2000, she, along with Lenny Rice, formed the original culinary team at Copia. Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. She lives in Petaluma, California.

More books by Cindy Pawlcyn

Book Cover for: Appetizers: [A Cookbook], Cindy Pawlcyn

Praise for this book

"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

"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