Bøger af Benedicte Bortoli

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 ΓÇ£poor manΓÇÖs spiceΓÇ¥ has become a staple ingredient right after salt and pepper. Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spiceΓÇÖs history, production, properties, and uses. Fallot has developed countless recipes over several generationsΓÇömustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and moreΓÇöand 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.