Caviar, Truffles and Foie Gras: Recipes for Divine Indulgence by Katherine Alford

  • Figs stuffed with foie gras mousse (page 46)

    from Caviar, Truffles and Foie Gras: Recipes for Divine Indulgence Caviar, Truffles and Foie Gras by Katherine Alford

    • Categories: Appetizers / starters; Canapés / hors d'oeuvre
    • Ingredients: black mission figs; foie gras mousse; verjus; sliced almonds
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  • ISBN 10 0811827917
  • ISBN 13 9780811827911
  • Published Aug 23 2001
  • Format Hardcover
  • Page Count 180
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Discriminating palates have savoured the elegant and sublime flavours of cavlar, truffles, and foie gras for centuries. Author Katherine Alford reveals how easy it is to indulge in these luxurious and sometimes intimidating delicacies in your own home. Detailed essays describing such topics as: the difference between Russian and American caviar, the secretive world of truffle hunting, and the various types of foie gras give readers the knowledge to confidently test their cooking skills. A list of resources makes it easy to purchase hard to find items. Over 50 recipes are included, using both simple and progressively more challenging techniques to interest both the novice and experienced home cook.

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