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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.
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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.
From Library Journal
As Alford says, caviar, truffles, and foie gras are celebratory foods with a unique mystique. A food writer and cooking teacher, she was executive sous-chef at the Quilted Giraffe, the famed four-star New York restaurant (now closed), in its heyday, so she knows whereof she speaks. She presents a concise but well-researched introduction to each of these prized ingredients, followed by recipes for amuse-gueules (or hors d'oeuvres), first and main courses, and sides. Some of her sophisticated dishes are indulgent indeed, but others use either relatively small amounts of these expensive ingredients or their less costly cousins, such as salmon roe rather than sturgeon caviar. The book is attractively designed with full-page color photographs of many of the dishes. For most collections.
Copyright 2001 Reed Business Information, Inc.
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- PublisherChronicle Books
- Publication date2001
- ISBN 10 0811827917
- ISBN 13 9780811827911
- BindingHardcover
- Edition number1
- Number of pages180
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Caviar, Truffles, and Foie Gras : Recipes for Divine Indulgence
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Chronicle Books LLC, 2001
ISBN 10: 0811827917
ISBN 13: 9780811827911
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Caviar, Truffles, and Foie Gras : Recipes for Divine Indulgence
Published by
Chronicle Books LLC, 2001
ISBN 10: 0811827917
ISBN 13: 9780811827911
Used
Hardcover
First Edition
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