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Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan

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Notes about this book

  • Eat Your Books

    2002 James Beard Award Winner

Notes about Recipes in this book

  • Coconut curried mussels

    • mommaG on March 12, 2017

      I have made this recipe at least 10 times. I did not make the curry paste or use the lemon grass. I used Thai Kitchen red curry paste. Even with these changes, it is excellent. I will in the future make it with the homemade curry and lemongrass but I cannot imagine it being any better. I cannot always find the Fresno peppers so I just use jalapeños. I actually like the green of the jalapeño against the beautiful pink sauce. I usually make the sauce the day before to save time when having a large crowd for dinner. I just reheat and throw the mussels in and it turns out wonderful.

  • Sean's butter lettuce salad with Maytag blue cheese dressing

    • LisaO on February 17, 2015

      Only a note regarding the dressing. This dressing ROCKS! I write in all my cookbooks. In 2007 I made this for the first time. I use it as a dip for artesian potato chips any chance I get. (Ok, I ate it with Ruffles once, shhhh.)

  • Grilled potato salad with goat cheese, fried garlic, and white truffle vinaigrette

    • L.Nightshade on September 06, 2013

      The vinaigrette is made up of balsamic vinegar, salt, pepper, olive oil, white truffle oil, and sliced shallots. The little red potatoes are boiled, to be grilled at the last minute. This was a killer addition: paper-thin slices of garlic are carefully fried to crispiness, then drained to be sprinkled over the salad. When the arugula (and/or other greens) is washed and ready to toss, the potatoes go on the grill just until golden. They're then tossed with the arugula and the dressing, and fresh tarragon is gently mixed in. Greens and potatoes are plated, then topped with slices of goat cheese and the crispy fried garlic. All is topped with chive blossoms if you have them. You should have heard the raves around the table. Out of this world. The next night, I tossed some leftover greens and potatoes with blanched green pole filet beans. Every bit as good.

  • Mongolian pork chops

    • Julia on June 16, 2011

      This is a signature dish at Mustard's. It's easy but a bit time consuming so that means a week-end dinner for me. The flavors are great and the cabbage and mashed potatoes work very well as the sides.

  • Roasted potatoes

    • Kduncan on August 31, 2018

      Used tiny potatoes which meant less cook time. Great simple recipe thats always a hit.

  • Chocolate pecan Jack Daniel's cake with Jack Daniel's chocolate sauce

    • DKennedy on July 03, 2013

      Made and loved this. Easy to make but beware many, many dishes are left in its wake. Food processor, mixer, double boiler, cake pan, and a myriad of bowls. Very forgiving recipe and gluten free too!!!! Note my copy of this recipe is kept inside Cindy's Supper Club book.

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  • ISBN 10 1580080456
  • ISBN 13 9781580080453
  • Linked ISBNs
  • Published Oct 01 2001
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition 1st Edition
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

As anyone who has spent time in Napa valley knows, Mustards Grill is an institution in wine country--the friendly place where locals first started going for a full plate of fabulous food and and glass of Napa's finest--the fancy rib joint with way,way too many wines.

With its ranch house feel and roadhouse welcome, Mustards Grill offers a one-of-a-kind dining experience. And with over 125 of the restaurant's signature dishes, Pawlcyn's cookbook delivers all of the flavor--with none of the fuss--that Napa is famous for.

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