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Mustard (A Treasure from Burgundy)
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$35.00
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Product Details
Author:
Bénédicte Bortoli, Matthieu Cellard
Format:
Hardcover
Publisher:
La Martinière/Abrams (March 23, 2021)
Language:
English
ISBN-13:
9781419752841
ISBN-10:
1419752847
Dimensions:
8.625" x 11.25" x 0.95"
File:
Eloquence-HNA_10022026_P10705791_onix30_Complete-20261002.xml
Folder:
Eloquence
List Price:
$35.00
As low as:
$26.95
Publisher Identifier:
P-ABRAMS
Discount Code:
A
Weight:
43.52oz
Case Pack:
8
Pages:
192
Audience:
General/trade
Pub Discount:
65
Imprint:
La Martinière/Abrams
Overview
A celebration of Edmond Fallot, an iconic French mustard maker, including the history, recipes, and inspirational gastronomical uses of the popular spice
Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the “poor man’s spice” has become a staple ingredient right after salt and pepper.
Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spice’s history, production, properties, and uses. Fallot has developed countless recipes over several generations—mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more—and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Mustard will inspire chefs and foodies with this essential element of gastronomy.
Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spicy more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the “poor man’s spice” has become a staple ingredient right after salt and pepper.
Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spice’s history, production, properties, and uses. Fallot has developed countless recipes over several generations—mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more—and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Mustard will inspire chefs and foodies with this essential element of gastronomy.
