Foie gras

Foie gras
André Bonnaure

Foie gras is considered one of the greatest jewels of western gastronomy. For the first time, a book provides professional chefs with all of the information on this exquisite product, with the intention of dispelling fears and providing the keys to worry-free preparation.

In its 352 pages, readers will discover the history of foie gras and its evolution in cuisine; they will learn what factors must be considered when choosing a foie gras by applying professional and scientific criteria, as well as how to resolve potential problems; they will also learn to confidently apply all of this product’s possible cooking techniques and, with over 100 recipes, to tackle all of the presentations and accompaniments for foie gras. The book also includes recommendations of the best wines and breads for enjoying foie gras.

André Bonnaure, its author, is considered one of the world’s greatest foie gras specialists. The descendent of a dynasty of French chefs beginning in the 18th Century, his life has revolved around ducks and foie gras (the “marvelous organ”, as he likes to call it) ever since he can remember.

A compendium of classic and contemporary gastronomy that includes every technique for cooking and preserving foie gras.

Winner of the Award for World’s Best French Cookbook
Gourmand World Cookbook Awards Beijing 2007

Prix Littéraire des Gastronomes Ambassadeurs de Rungis 2008

Publishing house: Montagud Editores, S.A.

ISBN: 84-7212-119-4. 2006.
Pages: 352
Size: 24.5 x 32 cm.
Illustrated in color. Hardcover with plastic coating

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