I bought the book off of Amazon, read all the interesting facts about Mustard, pondered over which recipes to try...... and made some. I can't stop eating the Mustard and Anchovy Marinaded Olives.....

The kids even ate the Spicy Sugar Cookies..... ginger, cayenne, pepper, and of course Mustard.....
Cauliflower dipped in Saffron Mustard Cream.... I'm making that again..... BUt the Mustard..... VERY hot mustard.......
and I ask WHY??? Other's made Mustard for our party and they weren't as hot. Aunt Betty's mustard, sweet, smooth, yummy. Even the "Zippy Mustard" was edible. NOT that mine wasn't edible, both looked quite inviting......
the Course Grain Beer Mustard..... could be used as a wicked decongestant. (but worked really well in Mustard Cream)..
and the Honey Mustard..... I added extra honey....it's still hot.... BUT has a great Honey flavor and added a nice mustardyness to the Veggie Soup that I made the next day.
I will use "The Good Cook's Book of Mustard" by Michele Anna Jordan...... again and again... The first section is loaded with great Mustard information and historical facts, the recipes that I tried..... while not all as I hoped for were easy to read and most I will make again..... One thing that I found really neat with this book is the "Tasting Notes" section at the back. Empty, tasting note forms that you can record your own findings while trying different mustards.
The Beer Man and I will have to Make our way to "The Mount Horeb Mustard Museum"..... one of these days..... now that we are "Mustardafiles".
: ) H