Foie Gras (eBook), André Bonnaure

Foie gras is considered one of the greatest treasures of Western gastronomy. For the first time, a book provides culinary professionals with comprehensive information about this exquisite product, aiming to dispel any apprehension and introduce the keys to its confident culinary preparation. Within its 352 pages, the reader will discover the history of foie gras and its evolution in gastronomy; learn what factors to consider when selecting foie gras, applying professional and scientific criteria, and how to resolve any problems that may arise; and confidently master all the cooking techniques this product allows. With over 100 recipes, the book also explores all the presentations and accompaniments that foie gras can offer.

In addition, you'll find advice on the best wines and breads to pair with foie gras. André Bonnaure, the author, is considered one of the world's leading experts on foie gras. Heir to a dynasty of French chefs dating back to the 18th century, his life has revolved around duck and foie gras—the marvelous offal, as he likes to call it—for as long as he can remember. This book is a compendium of classic and contemporary foie gras gastronomy, including cooking and preservation techniques.

Prix ​​Littéraire des Gastronomes Ambassadeurs de Rungis.