A Treasure from Burgundy


A celebration of Edmond Fallot, an iconic French mustard maker, including the history, recipes, and inspirational gastronomical uses of the popular spice


ISBN: 9781419752841 Category:

Bénédicte Bortoli


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.

Dedicated to Edmond Fallot, a famous French mustard maker, this book dives into the spice’s history, production, properties, and uses. Fallot has developed countless recipes over several generations-mustard with blackcurrants, with Espelette or black chile peppers, with Dijon gingerbread, and more-and continues an artisanal production rooted in the terroir of the historical French territory of Burgundy. With 40 new recipes from a group of renowned chefs and Fallot users, Burgundy Mustard will inspire chefs and foodies with this essential element of gastronomy.

Additional information

Weight 1238 g
Dimensions 22.9 x 29.5 cm
Publisher name ABRAMS
Publication date 12 May 2021
Number of pages 192
Format Hardback
Contributors Photographs by Matthieu Cellard
Dimensions 22.9 x 29.5 cm
Weight 1238 g


There are no reviews yet.

Be the first to review “Mustard”

Your email address will not be published. Required fields are marked *

An editor specializing in gastronomy (food & wines), a certified cook and trained in oenology, Bénédicte Bortol has held editorial positions for large publishers such as Fleurus and Albin Michel before becoming an editorial and culinary consulting feelancer. She is the author of Terre aux Poivres published by Éditions de La Martinière (2017).

A culinary photographer, based in the capital of the Gauls, Matthieu Cellard's touch is known for his photos of restaurant rooms. When he is not shooting photographs for regional or specialty magazines, he works for famous restaurant. He is one of the primary gastronomic photographers.