Caviar, Truffles, and Foie Gras

Caviar, Truffles, and Foie Gras

Recipes for Divine Indulgence

Book - 2001
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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.
Publisher: San Francisco [Calif.] : Chronicle Books, [2001]
Copyright Date: ©2001
ISBN: 9780811827911
Branch Call Number: 641.692 ALF
Characteristics: 180 pages :,illustrations (some color) ;,21 cm


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