Mustard: A Treasure from Burgundy - Bortoli, Benedicte
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Crunched, crushed, mixed with other foods then jarred, the mustard seed formerly referred to in French as "seneve" has come a long way! It was grown by the Chinese more than 3000 years ago! In this book, a group of renowned chefs users of Fallot's mustard (Bocuse, Loiseau, Lameloise, Troigros. . .) share 40 new recipes under the keen eye of a famous culinary photographer.

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Produktbeschreibung
Crunched, crushed, mixed with other foods then jarred, the mustard seed formerly referred to in French as "seneve" has come a long way! It was grown by the Chinese more than 3000 years ago! In this book, a group of renowned chefs users of Fallot's mustard (Bocuse, Loiseau, Lameloise, Troigros. . .) share 40 new recipes under the keen eye of a famous culinary photographer.
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Autorenporträt
An editor specializing in gastronomy and trained in enology and a certified cook, Bénédicte Bortoli has held editorial positions for large publishers such as Fleurus and Albin Michel before becoming an editorial and culinary consulting freelancer. She is the author of Terre de Poivres, published by Éditions de La Martinière (2017). A culinary photographer based in the capital of the Gauls, Matthieu Cellard is known for his pictures of restaurant rooms. When he is not shooting photographs for regional or specialty magazines, he works for famous restaurants. He is a prominent photographer in the world of gastronomy.