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Foie Gras (FRENCH), André Bonnaure
Foie Gras (FRENCH), André Bonnaure
Regular price
56,05 €
Sale price
56,05 €
Regular price
59,00 €
Tax included.
Descripción
Descripción
352 pages
24.5 x 32 cm
Color illustrated
Hardcover binding with plastic dust jacket
LANGUAGE: French
Having dedicated his entire life to duck and foie gras, this "divine viscera" as he himself likes to call it, he decided to share his knowledge, passion, and creativity in an exceptional 352-page book, admirably illustrated. In the first chapters, this book recalls the origin and evolution of foie gras, the techniques of duck farming, gavage, and evisceration, the quality of foie gras, and its scientific approach. Then, André Bonnaure presents various cooking techniques for foie gras: • those concerning foie gras to be eaten cold, baked, à la plancha, or pan-fried, • and those that can be used for foie gras to be eaten hot: pan-fried, spit-roasted, sous vide, by immersion in a liquid element, en papillote, steamed, or salted. This is followed by 106 recipes, from the most classic to the most modern, all artfully photographed: 40 cold foie gras recipes, 56 hot foie gras recipes, and 10 foie gras recipes to be enjoyed... for dessert. It's a true festival of creativity, flavors, and colors. For example, you'll discover Foie Gras and Wild Mushroom Tartare, "Sea and Mountain" Foie Gras (with monkfish liver), Foie Gras Makis, Fig Leaf Foie Gras Escalope (steamed), Foie Gras Escalope with Pan-Fried Baby Calamari, Spit-Roasted Foie Gras with Sweet Onion and Sage Jam, but also Chocolate Foie Gras Truffles or Foie Gras Ice Cream with Prunes and Armagnac to be served for dessert... This magnificent work, a true source of inspiration, gourmet delight, and pleasure, received the award for the Best French Cuisine Book in the World at the Gourmand World Cookbook Awards held in Beijing last April.
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