Linked Data Explorerhttp://worldcat.org/entity/work/id/2053985199
The mustard cookbook
Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking and its seeds can be pressed to make oil as well as used whole. This is the first authoritative book on the subject and covers all aspects of its history, cultivation and its many and varied uses, both culinary and medicinal. There is something here for everyone from the professional chef, who may want to learn how to make mustard.
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http://schema.org/about
- http://id.loc.gov/authorities/subjects/sh86003865
- http://experiment.worldcat.org/entity/work/data/2053985199#Topic/cooking_mustard
- http://id.worldcat.org/fast/1753156
- http://id.loc.gov/authorities/subjects/sh85089111
- http://id.worldcat.org/fast/1031122
- http://experiment.worldcat.org/entity/work/data/2053985199#Topic/cooking_general
- http://experiment.worldcat.org/entity/work/data/2053985199#Topic/mustard_condiment
http://schema.org/description
- "Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking and its seeds can be pressed to make oil as well as used whole. This is the first authoritative book on the subject and covers all aspects of its history, cultivation and its many and varied uses, both culinary and medicinal. There is something here for everyone from the professional chef, who may want to learn how to make mustard."@en