This book investigates the diverse applications and historical significance of mustard as a culinary ingredient. Gordon-Smith, drawing on culinary history and practical application, presents a comprehensive guide to understanding and utilizing mustard's unique flavour profile. The work explores various mustard types, their origins, and their impact on different cuisines.

This book is likely regarded as a specialized culinary resource, offering practical advice and historical context for enthusiasts of flavouring agents. Its focus on a single ingredient suggests a depth of information suitable for home cooks and culinary students seeking to master mustard's versatility. The detailed approach indicates a text that aims to educate and inspire creative use in the kitchen.