Mustard was being cultivated before 4,000 BC and is the second commonest condiment in the world. It has a long history through many different cultures. This book on mustard covers all aspects of its history, cultivation and its many varied and interesting uses, both medical and culinary. The gastronomic delights of mustard range from nouvelle cuisine to hearty rustic dishes. There is something to appeal to everyone from the professional chef to the housewife, from the restaurateur to the gourmet cook. The bulk of this book consists of a collection of mustard recipes. The complete range of mustards is explained, along with the development of mustard-making commercially, the histories of the major French, English and American companies and the techniques of making a wide range of mustards at home with simple equipment found in domestic kitchens.
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Book Description Constable, 1988. Hardcover. Book Condition: New. Dust Jacket Condition: New. NEW. Dj is pice clipped. Bookseller Inventory # 16JUNUNKN1307
Book Description Constable, 1988. Hardcover. Book Condition: New. Bookseller Inventory # P110094669902