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
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Dec 02, 2022
