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1 Home & Garden Cooking and Food- US California

Mustards Grill Napa Valley Cookbook

by

Mustards Grill Napa Valley Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"Take home some hearty American fare." The San Jose Mercury News

Review:

"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

Review:

"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

Review:

"A feast for the eyes with no muss and fuss." The Los Angeles Daily News

Synopsis:

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

About the Author

Born and raised in the Midwest, Cindy Pwalcyn moved to Napa Valley in 1983 and opened Mustards Grill, her first of more than a dozen restaurants. She has since been nominated twice for a James Beard Award for Best Chef: California. She lives in St. Helena, California.

Product Details

ISBN:
9781580080453
Author:
Pawlcyn, Cindy
Publisher:
Ten Speed Press
With:
Callinan, Brigid
Photographer:
Smith, Laurie
Author:
Callinan, Brigid
Author:
Smith, Laurie
Location:
Berkeley
Subject:
General
Subject:
California style
Subject:
Cookery, american
Subject:
Regional & Ethnic - American - California Style
Subject:
Cookery, American -- California style.
Subject:
Mustards Grill
Subject:
American - California Style
Subject:
Cooking and Food-US California
Copyright:
Series Volume:
no. A-133
Publication Date:
20011131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
10.41x10.26x.96 in. 3.25 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Health and Self-Help » Self-Help » General
Religion » Comparative Religion » General

Mustards Grill Napa Valley Cookbook Used Hardcover
0 stars - 0 reviews
$12.50 In Stock
Product details 288 pages Ten Speed Press - English 9781580080453 Reviews:
"Review" by , "Take home some hearty American fare."
"Review" by , "The recipes in Mustards Grill represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."
"Review" by , "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."
"Review" by , "A feast for the eyes with no muss and fuss."
"Synopsis" by , 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

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