Foie Gras (Anglais)

Foie gras is probably one of the finest culinary gems West. For the first time a book brings to the professional kitchen information about this product in order to demystify sublime handling and offer the keys to cooking without complex treatment. Over 352 pages of this book, readers will discover the history of foie gras and trends in gastronomy, and he knows what factors to consider when selecting a foie gras by the application of professional standards and scientists, and will be able to solve all the problems he might face to face in peace all the techniques of cooking which the product undergoes the reader visualize finally, thanks to more than 100 recipes, all presentations and accompaniments that Fatty liver helps. Recommendations on wine and the guide rolls to sample the product in the best conditions
Andre Bonnaure, the author, is one of the leading specialists of foie gras. Heir to a dynasty of French cooks who goes back to the eighteenth century, he devoted his life to duck and foie gras, this "divine organ," as he likes to define himself
An anthology of classic and contemporary cuisine with foie gras, which includes all the techniques of cooking and storage. This book received the Best Paper Award at the French Culinary World at the Gourmand International Book Fair. Beijing 2007
ED: MONTAGUD, 352 pages, 24,5 x 32 cm, Illustré en couleurs