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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| Format: | Book |
| Language: | English |
| Language Notes: | In English. |
| Published: |
New York :
Abrams,
2020.
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| Subjects: |
| Summary: | 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. This book dives into the spice's history, production, properties, and uses. With 40 new recipes. -- |
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| Physical Description: | 191 pages : color illustrations ; 30 cm |
| ISBN: | 9781419752841 1419752847 |