Caviar Truffles And Foie Gras
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Caviar Truffles And Foie Gras
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Author : Katherine Alford
language : en
Publisher: Chronicle Books
Release Date : 2001-10-01
Caviar Truffles And Foie Gras written by Katherine Alford and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-01 with Cooking categories.
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.
Champagne And Caviar And Other Delicacies
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Author : Judith C. Sutton
language : en
Publisher: Black Dog Publishing
Release Date : 1998
Champagne And Caviar And Other Delicacies written by Judith C. Sutton and has been published by Black Dog Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
Lavish full-color photographs and imaginative recipes bring readers a bounty of the world's most exotic, exquisite, and expensive staples, explaining the best ways to find, select, order, prepare, and enjoy caviar, foie gras, truffles, and the like.
Truffle Boy
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Author : Ian Purkayastha
language : en
Publisher: Hachette Books
Release Date : 2017-02-07
Truffle Boy written by Ian Purkayastha and has been published by Hachette Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-07 with Biography & Autobiography categories.
"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas--a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange--and often corrupt--business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills--the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Foie Gras
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Author : Norman Kolpas
language : en
Publisher: Reaktion Books
Release Date : 2021-04-10
Foie Gras written by Norman Kolpas and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-10 with Cooking categories.
Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired famous writers, artists, and musicians including Homer, Herman Melville, Isaac Asimov, Claude Monet, and Gioachino Antonio Rossini. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.
The Foie Gras Wars
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Author : Mark Caro
language : en
Publisher: Simon and Schuster
Release Date : 2009-03-10
The Foie Gras Wars written by Mark Caro and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-10 with Cooking categories.
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Savor Washington Cookbook
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Author : Blanche Johnson
language : en
Publisher: Wilderness Adventures Press
Release Date : 2007-07
Savor Washington Cookbook written by Blanche Johnson and has been published by Wilderness Adventures Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07 with Cooking categories.
A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.
Marco Pierre White In Hell S Kitchen
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Author : Marco Pierre White
language : en
Publisher: Random House
Release Date : 2013-07-31
Marco Pierre White In Hell S Kitchen written by Marco Pierre White and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-31 with Cooking categories.
Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world. His book, White Heat, caused a sensation on publication in 1990. Now Marco puts his chef's whites back on and returns to the kitchen for the first time in years as he puts the celebrities through their paces on this exciting and enduringly popular television show, moving into its third series. The colourful chef, as famous for his ability to make headlines as for making headturning dishes, serves up 100 delicious recipes in this mouthwatering cookery book. Alongside the wonderful recipes - ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream - come shortcuts, masterful tips and tricks of the trade. Marco Pierre White is a natural for television and this fully illustrated book allows his talents to shine. Use this book at home and you'll have a taste of what it's like to cook in the company of a culinary genius.
The Food Wine Pairing Guide
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Author : Katinka van Niekerk
language : en
Publisher: Penguin Random House South Africa
Release Date : 2012-01-27
The Food Wine Pairing Guide written by Katinka van Niekerk and has been published by Penguin Random House South Africa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-27 with Cooking categories.
Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it seeks to convey the basic principles that underpin a good wine and food match and to enable the reader to make an appropriate choice. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, likeness and contrast, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the essential characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining, or rejecting, them. Packed with practical, useful information, The Food and Wine Pairing Guide is set to become an indispensible reference for anyone who takes an interest in what they eat and drink.
European Peasant Cookery
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Author : Elisabeth Luard
language : en
Publisher: Grub Street Publishers
Release Date : 2008-06-20
European Peasant Cookery written by Elisabeth Luard and has been published by Grub Street Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-20 with Cooking categories.
Recipes reflecting the rich traditions of twenty-five countries, passed down through generations. Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more. Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
Gifted
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Author : Sarah Weidman
language : en
Publisher: Penguin
Release Date : 2006
Gifted written by Sarah Weidman and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Reference categories.
Identifying more than twenty different personalities, this helpful reference offers more than one thousand gift suggestions for everyone on one's list, whether they are a Sporty Adventurer or a Quirky Pal, along with essential shopping information and listings of online gift sources, price data, unique services, and more. Original.