Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence - Couverture rigide

Alford, Katherine

Couverture rigide

ISBN 10 : 0811827917 ISBN 13 : 9780811827911

Editeur : Chronicle Books, 2001

Synopsis

Book by Alford Katherine

A propos du livre

Présentation de l'éditeur :

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.

Biographie de l'auteur :

Katherine Alford gained her extensive knowledge of this exotic trinity as the executive sous-chef at the Quilted Giraffe in New York City. She is currently a senior writer at the Television Food Network.

À propos de cette édition

• Éditeur: Chronicle Books
• Date d'édition: 2001
• ISBN 10: 0811827917
• ISBN 13: 9780811827911
• Reliure: Relié
• Nombre de pages: 180