Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence

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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.

About the Author: 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.

Bibliographic Details

Title: Caviar, Truffles, and Foie Gras: Recipes for...
Publisher: Chronicle Books
Publication Date: 2001
Binding: Hardcover
Condition: Good
Book Type: book