Mustard: A Treasure from Burgundy

Description

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, Burgundy Mustard will inspire chefs and foodies with this essential element of gastronomy.

An editor specializing in gastronomy (food & wines), a certified cook and trained in oenology, Benedicte Bortol has held editorial positions for large publishers such as Fleurus and Albin Michel before becoming an editorial and culinary consulting feelancer. She is the author of Terre aux Poivres published by Editions de La Martiniere (2017). A culinary photographer, based in the capital of the Gauls, Matthieu Cellard's touch is known for his photos of restaurant rooms. When he is not shooting photographs for regional or specialty magazines, he works for famous restaurant. He is one of the primary gastronomic photographers.

"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 -- "The New York Times" (6/28/2021 12:00:00 AM)