Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For...
Format:Hardcover
Language:English
ISBN:0811827917
ISBN13:9780811827911
Release Date:October 2001
Publisher:Chronicle Books
Length:180 Pages
Weight:0.88 lbs.
Dimensions:1.0" x 1.0" x 1.0"
Customer Reviews
3 ratings
Beautiful book!
Published by Thriftbooks.com User , 19 years ago
You don't have to be a cook to enjoy this book. Apart from the recipes which are generally not complicated, you will find within it's pages a comprehensive reference to truffles, caviar and fois gras, explaining history, production methods, buying tips and what it is that makes these three the most expensive cooking ingredients on the planet. With nice glossy pages and color photos, this would make a great gift for any food enthousiast!
Now more than ever
Published by Thriftbooks.com User , 23 years ago
This book comes at a perfect time. Everyone is a litle down and worried about life. What a great time to indulge yourself at home. The recipes in this book are clear and "cookable" (and you do not have to be a master chef to cook them), the ingredients tell your guests that you really care and it is no more expensive than cooking a prime rib dinner. The writing is excellent and the pictures are beautiful.
I can cook Foie Gras?!!!
Published by Thriftbooks.com User , 23 years ago
Very clear recipes, beautiful pictures, very thoughtful writing on the environmental issues. Most importantly I have now actually cooked with Foie Gras in my own home and the meal was no more expensive than a good cut of meat and wowed my guests.
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