Caviar, Truffles, and Foie Gras

Caviar, Truffles, and Foie Gras Recipes for Divine Indulgence

Hardback (23 Aug 2001)

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Publisher's Synopsis

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 those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.

Book information

ISBN: 9780811827911
Publisher: Chronicle Books
Imprint: Chronicle Books
Pub date:
DEWEY: 641.812
DEWEY edition: 21
Language: English
Number of pages: 180
Weight: 705g
Height: 210mm
Width: 188mm
Spine width: 26mm