Synopses & Reviews
A full-color collection of 40 creative recipes starring everyone's favorite condiment.
Where would ketchup be without Heinz? In THE HEINZ TOMATO KETCHUP COOKBOOK, this iconic brand stars as the savory-sweet key ingredient in forty recipes ranging from the traditional, down-home casual (Fiery Barbecue Marinade) to the unexpected (Fragrant Vermouth Mussels). Ketchup-loving cooks will learn how to take this refrigerator staple from a humble condiment to a versatile addition to starters, soups, salads, entr?©es, and baked goods. Historical anecdotes and trivia from the Heinz Company round out this colorful collection of recipes, photography, and vintage advertising art.Ä¢ Heinz sells 650 million bottles of ketchup each year.Ä¢ Ketchup can be found in the kitchens of 97% of American homes.
Theres only one name when it comes to ketchup, and thats Heinz. In THE HEINZ TOMATO KETCHUP COOKBOOK, this iconic brand is the showcase for 40 recipes ranging from the traditional, down-home casual (Fiery Barbecue Marinade) to the exotic and unexpected (Fragrant Martini Mussels). Moving from starters, soups, and salads to fish, meat, and poultry, home cooks will take ketchup beyond a simple dollop on top of a burger to a savory key ingredient. Historical anecdotes and trivia from the Heinz company round out the collection, bringing a smile to any ketchup-loving cook.
In 1747, Antoine Maille opened his first shop, creating and selling vinegars not just for cooking, but also to fight the spread of the plague and to improve the complexion. After becoming the supplier to European royal courts from France to Russia, Maille was dubbed andldquo;the first man of mustard in Europe.andrdquo; Since that time, Maille has become known for their delicious Dijon mustards, oils, vinegars, and pickles. This tantalizing book explores Maille and also offers 40 original recipes by Chef Jean-Pierre Biffi for every occasion, from appetizers and suppers with friends to romantic dinners and, of course, parties. Enjoy this mouthwatering history of an iconic French brand.and#160;and#160;
About the Author
Renowned head chef Jean-Pierre Biffi has directed the kitchens of the celebrated Parisian caterer Potel et Chabot for more than 23 years. Cand#233;cile Maslakian is a French food editor. Iris L. Sullivan is a photographer who specializes in culinary subjects and still lifes.and#160;