Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese grew the spice 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.
“for more refined preparations, It’s Dijon that’s in demand . . . This lively book traces the history (of mustard), focusing on France and notably on Maison Fallot, a traditional Burgundian producer.”
— The New York Times
• Language: English
• Author(s): Bénédicte Bortoli
• 192 pages
• Published in 2021
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Sep 24, 2023
