The bible of Foie Gras. Foie gras is considered one of the greatest jewels of western gastronomy. For the first time, a book provides professional chefs with all of the information on this exquisite product, with the intention of dispelling fears and providing the keys to worry-free preparation.
In its 352 pages, readers will discover the history of foie gras and its evolution in cuisine; they will learn what factors must be considered when choosing a foie gras by applying professional and scientific criteria, as well as how to resolve potential problems; they will also learn to confidently apply all of this product’s possible cooking techniques and, with over 100 recipes, to tackle all of the presentations and accompaniments for foie gras. The book also includes recommendations of the best wines and breads for enjoying foie gras.
André Bonnaure, its author, is considered one of the world’s greatest foie gras specialists. The descendent of a dynasty of French chefs beginning in the 18th Century, his life has revolved around ducks and foie gras (the “marvelous organ”, as he likes to call it) ever since he can remember.
Winner of the Award for World’s
Best French Cookbook at the Salon
International du Livre Gourmand.
Prix Littéraire des Gastronomes Ambassadeurs de Rungis 2008