D'artagnan's Glorious Game Cookbook

 
9780756775704: D'artagnan's Glorious Game Cookbook

Ariane Daguin and George Faison, owners of DArtagnan, have been supplying top chefs with game and foie gras for almost fifteen years. The authors provide both classic and contemporary recipes for game ranging from basic roasted birds to elaborate enhanced dishes. The recipes often lighten traditional game preparations without losing any of their special character.

"synopsis" may belong to another edition of this title.

Review:

Americans are enjoying more game and fresh foie gras than ever. This happy state of affairs is due largely to D'Artagnan--the country's main purveyor of game and domestically produced foie gras--and the zeal of its game-enthusiast owners, Ariane Daguin and George Faisan. The two, joined by food writer Joanna Pruess, now offer D'Artagnan's Glorious Game Cookbook, a long-overdue look at game cookery today. The book presents more than 200 classic and contemporary recipes, many collected from some of the country's best chefs. Game novices and those wanting to explore more fully the wide range of game products now available should be delighted.

Chapters devoted to game birds and farm-raised poultry, game meats, foie gras, sausages, and charcuterie offer a rich range of modern, approachable recipes including grabbers like Roasted Capon with Chestnut Honey, Dixie Duck Confit, Venison Chili with Apples, and Partridge, Pear, and Wild Mushroom Strudel. More traditional dishes, like Poule au Pot or Moroccan Squab Pie, and foie gras specialties including foie gras terrine and Pan-Roasted Foie Gras Roti with Sauternes Sauce anchor the collection. Anecdotes such as "A Passionate Grouse Lover's Challenge," interviews with game growers and providers, cooking tips and how-tos, as well as a foie gras primer and liver lexicon entertain and inform. Once considered beyond the reach of most, game today is an ever-more available, affordable, and delicious treat, a point the book brings home in dozens of enticing ways. --Arthur Boehm

About the Author:

ARIANE DAGUIN was born in Gascony, home of foie gras. GEORGE FAISON is a passionate outdoorsman from Texas. Together they started D'Artagnan in 1984. Today their customers include Le Cirque, Spago, William-Sonoma, and the White House. JOANNA PRUESS has written for the New York Times, Washington Post, Food Arts, and Food & Wine.

"About this title" may belong to another edition of this title.

Buy Used View Book
List Price: US$ 35.00
US$ 35.00

Convert Currency

Shipping: FREE
Within U.S.A.

Destination, Rates & Speeds

Add to Basket

Top Search Results from the AbeBooks Marketplace

1.

Ariane Daguin, George Faison, Joanna Pruess
Published by Diane Pub Co
ISBN 10: 0756775701 ISBN 13: 9780756775704
Used Hardcover Quantity Available: 1
Seller
OwlsBooks
(Toledo, MD, U.S.A.)
Rating
[?]

Book Description Diane Pub Co. Hardcover. Book Condition: VERY GOOD. Very Good copy, cover and pages show some wear from reading and storage. Binding may have light creases. Lots of life left in these pages. Bookseller Inventory # 2613766712

More Information About This Seller | Ask Bookseller a Question

Buy Used
US$ 35.00
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds