Burgundy Mustard: History, Heritage and 40 Recipes of Chefs Bénédicte Bortoli

Burgundy Mustard: History, Heritage and 40 Recipes of Chefs

Author: Bénédicte Bortoli
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Book Title
Burgundy Mustard: History, Heritage and 40 Recipes of Chefs
Author
Bénédicte Bortoli
ISBN
9781419752841
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. Binding Type: HardcoverAuthor: Bénédicte BortoliPublisher: Harry N. AbramsPublished: 03/23/2021ISBN: 9781419752841Pages: 192Weight: 2.70lbsSize: 11.50h x 8.90w x 0.80d
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.


Binding Type: Hardcover
Author: Bénédicte Bortoli
Publisher: Harry N. Abrams
Published: 03/23/2021
ISBN: 9781419752841
Pages: 192
Weight: 2.70lbs
Size: 11.50h x 8.90w x 0.80d
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.


Binding Type: Hardcover
Author: Bénédicte Bortoli
Publisher: Harry N. Abrams
Published: 03/23/2021
ISBN: 9781419752841
Pages: 192
Weight: 2.70lbs
Size: 11.50h x 8.90w x 0.80d