http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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. --
From seed to condiment an age-old tradition -- Growing mustard seed in Burgundy country -- Trade secrets old and new -- Mustard in gastronomy.
foreword Louise Petitrenaud ; text Bénédicte Bortoli ; photography Matthieu Cellard.