Mustard : a treasure from Burgundy /
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 sp...
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Bibliographic Details
| Main Author: |
Bortoli, Bénédicte
(Author) |
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| Format: | Book
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| Language: | English |
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| Language Notes: | In English. |
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| Published: |
New York :
Abrams,
2020.
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| Subjects: | |
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