La Maison Maille.pdf
In 1747, Antoine Maille opened his first shop, creating and selling vinegars not just for cooking, but also to fight the spread of the plague and to improve the complexion. After becoming the supplier to European royal courts from France to Russia, Maille was dubbed "the first man of mustard in Europe." Since that time, Maille has become known for their delicious Dijon mustards, oils, vinegars and pickles. This tantalising book explores Maille and offers 40 original recipes for every occasion, from appetizers and suppers with friends to romantic dinners and of course, parties.
Cecile Maslakian is a French food editor. She has contributed to a number of cookbooks and has worked with companies such as Gucci, Fendi, Nina Ricci and Bollinger champagne.