Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Must along with all the recipes employing Must presented on this site, with 1104 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Must recipes added to this site.

These recipes, all contain Must as a major wild food ingredient.

Must is the juice of freshly pressed grapes which can contain us quantities of pulp, skins, stems, and seeds, called pomace or grape solids, which typically comprise between 7–23 percent of the total weight of the must.

Though much less common in modern cooking, must was a very common cooking ingredient in ancient Rome where it was generally boiled down in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was also used as a souring agent and preservative, especially in fruit dishes.