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 ingre...
Hardcover: 180 pages
Publisher: Chronicle Books; 1st edition (October 1, 2001)
Product Dimensions: 1 x 1 x 1 inches
Amazon Rank: 384254
Format: PDF ePub Text djvu book
- Katherine Alford pdf
- Katherine Alford ebooks
- 0811827917 pdf
- Cookbooks, Food and Wine epub ebooks
- 978-0811827911 pdf
The gardnerian book of shadows forgotten books Here Translucent manga pdf link Trent morse Download The power of patience how to slow the rush and enjoy more happiness success and peace of mind every day pdf at geimatochil.wordpress.com Here Christoher anerson stum pdf link Download Encyclopedia of thai massage a complete guide to traditional thai massage therapy and acupressure pdf at allblacntesnup.wordpress.com
You don't have to be a cook to enjoy this book. Apart from the recipes which are generally not complicated, you will find within it's pages a comprehensive reference to truffles, caviar and fois gras, explaining history, production methods, buying t...
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.