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Foie Gras : A Passion
出版社 :
John Wiley & Sons Inc
出版年月 : 1999/08
Binding : Hardcover
ISBN : 9780471293187
BookWeb価格 : AED 279.00 在庫情報 : フルフィルメント・センターに在庫があります。 通常、3日以内に発送いたします。 言語 : English |
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| Dubai | S03-05, S03-02, S21-03 | Map |
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内容情報
Source： ENG
Place of Publication： United States
Subject Development： History
Academic Level： Undergraduate
Review：
Publishers Weekly Advertisements 1996 - August 1999
Publishers Weekly Fall Announcements 1997 (And Ongoing)
LJ Reviews 1999 September #2
Booklist Reviews 1999 September #2
Brooklyn Public Library Forthcoming Titles - March 1999
Place of Publication： United States
Subject Development： History
Academic Level： Undergraduate
Review：
Publishers Weekly Advertisements 1996 - August 1999
Publishers Weekly Fall Announcements 1997 (And Ongoing)
LJ Reviews 1999 September #2
Booklist Reviews 1999 September #2
Brooklyn Public Library Forthcoming Titles - March 1999
Table of Contents
HISTORY. Ancient Origins. Early European Tradition. Origins of Haute Cuisine. Le Grand Cuisine. Beyond France: Nineteenth-Century Jewish Cooking. The Twentieth Century. PRODUCTION. Between the Duck and the Egg. Animal Rights. FOIE GRAS PRIMER. Nutrition. Pairing Wine with Foie Gras. Foie Gras Facts. RECIPES. Chef Biographies. Foie Gras Glossary. Culinary Glossary. Sources. Index.
Foie Gras or goose Foie Gras (literally "fat liver" in French) is a delicacy once prized by the ancient Egyptians and Romans, and in France has achieved the kind of reverence usually reserved for Victor Hugo. This book showcases a range of styles of 75 chefs from all over the world.
Foie Gras or goose Foie Gras (literally "fat liver" in French) is a delicacy once prized by the ancient Egyptians and Romans, and in France has achieved the kind of reverence usually reserved for Victor Hugo. It was little known in the U.S. until Michael Ginor began selling it to fashionable restaurants in the 1990's. This book showcases a range of styles of 75 chefs from all over the world including Alain Ducasse (France), Jean Joho (Everest, Chicago), Thomas Keller (The French Laundry, St. Helena), Emeril Lagasse (Emeril's, New Orleans), and Sottha Khunn (Le Cirque, New York). It offers a new look at wine and Foie Gras pairing; contains a range of recipes, including jerk foie gras with roasted sweet potato, pineapple, and coconut; foie gras in sweet miso sauce; crispy seared foie gras on polenta with country ham and blackberries; whole roasted foie gras with garlic confit; and baked potato stuffed with white truffles and foie gras.
Foie Gras or goose Foie Gras (literally "fat liver" in French) is a delicacy once prized by the ancient Egyptians and Romans, and in France has achieved the kind of reverence usually reserved for Victor Hugo. It was little known in the U.S. until Michael Ginor began selling it to fashionable restaurants in the 1990's. This book showcases a range of styles of 75 chefs from all over the world including Alain Ducasse (France), Jean Joho (Everest, Chicago), Thomas Keller (The French Laundry, St. Helena), Emeril Lagasse (Emeril's, New Orleans), and Sottha Khunn (Le Cirque, New York). It offers a new look at wine and Foie Gras pairing; contains a range of recipes, including jerk foie gras with roasted sweet potato, pineapple, and coconut; foie gras in sweet miso sauce; crispy seared foie gras on polenta with country ham and blackberries; whole roasted foie gras with garlic confit; and baked potato stuffed with white truffles and foie gras.
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