Foie Gras Confits
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Foie Gras Confits
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Author : Bruno Ballureau
language : fr
Publisher:
Release Date : 2015-09-18
Foie Gras Confits written by Bruno Ballureau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-18 with categories.
"Le bonheur est nécessaire à l'équilibre et le foie gras y participe grandement quand on se l'autorise. Sa seule présence sur une table éclaire le repas d'un jour nouveau en indiquant clairement en quelle estime on tient ses invités, et une simple tranche en casse-croûte sur du bon pain de campagne avec un verre de vin se transforme en fête". Répondez à l'invitation de Bruno Ballureau en découvrant près de 100 recettes délicieusement ordinaires ou simplement extraordinaires autour du foie gras et des confits. Du foie gras poché au gewurztraminer au foie gras rôti en cocotte, en passant par le cappucino de champignons, les ravioles au foie gras ou le pâté de foie gras truffé, ce produit d'exception, fait maison, n'aura plus de secret pour vous !
Foie Gras Et Confits
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Author : Bruno Ballureau
language : fr
Publisher:
Release Date : 2009-10-16
Foie Gras Et Confits written by Bruno Ballureau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-16 with categories.
Apprenez à préparer et cuisiner confits, rillettes, magrets et foies gras, en toute simplicité ! 40 recettes de foie gras et confits, des plus classiques (foie gras au torchon, pâté sarladais, terrine, confit de canard, d'oie, rillettes) aux plus surprenantes (figues au foie gras, carpaccio de foie gras, millefeuilles, émulsion) Petits et grands plaisirs gastronomiques à savourer toute l'année !
Foie Gras Et Confits
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Author : Annie Perrier-Robert
language : fr
Publisher:
Release Date : 2008-08-26
Foie Gras Et Confits written by Annie Perrier-Robert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-26 with categories.
Le foie gras, d'oie ou de canard, est un mets d'exception. Symbole de la gastronomie, synonyme de fête, il enrichit nos tables et, conjugué à la truffe, il fait rimer gastronomie et bonheur. Cet ouvrage vous livre tous les conseils nécessaires pour le choisir et le préparer facilement dans les règles de l'art. Le confit, d'abord simple moyen de conservation, est devenu la bannière de la cuisine du Sud-Ouest. Riche en saveurs incomparables, il se décline en de nombreuses recettes gourmandes.
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.
Foie Gras Et Confits
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Author : Aline Prébois
language : fr
Publisher:
Release Date : 2004
Foie Gras Et Confits written by Aline Prébois and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Après une présentation de l'histoire du foie gras, de sa production actuelle, des conseils de dégustation et des préparations de base, cet ouvrage propose de réaliser soi-même du foie gras et des confits. Ces préparations sont montrées étape par étape, avec des tours de main et des conseils. Des recettes proposent d'utiliser ces produits : aspics de foie gras, foie gras aux oignon, garbure...
Foie Gras Y Confits
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Author : Bruno Ballureau
language : es
Publisher:
Release Date : 2008-04-30
Foie Gras Y Confits written by Bruno Ballureau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-30 with Cooking categories.
El Foie gras se suele considerar un manjar refinado, reservado para las grandes ocasiones, que apenas sale de su papel de entremés para cenas navideñas o especiales. Este libro pretende hacerlo mas asequible sin trivializarlo y llevarlo a la mesa diaria sin despojarlo de su trivialidad. Con una amplia selección de recetas, el libro ofrece una gran gama de posibilidades de presentación: desde una ensalada de judías verdes con foie gras hasta langostinos a la plancha con emulsión de foie gras o un filete de ternera en costra de foie gras; además de recetas para cocinar y preparar confits y magrets, o salsa para acompañarlos.
Foie Gras Et Confits Histoire Tours De Main Et Recettes Pour N Ophytes Et Connaisseurs
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Author : Aline Prébois
language : fr
Publisher: Dormonval Editions
Release Date : 1998-07-01
Foie Gras Et Confits Histoire Tours De Main Et Recettes Pour N Ophytes Et Connaisseurs written by Aline Prébois and has been published by Dormonval Editions this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-01 with Cooking categories.
Le foie gras, issu d'une longue tradition gourmande, synonyme de fête et de bonne chère, est un authentique produit de terroir recherché pour figurer sur les meilleures tables. Il honore les menus de cérémonies et métamorphose en fête un simple repas, il inspire la créativité des grands chefs et s'apprécie également dans sa plus simple présentation. Cru ou cuit, le foie gras séduit par la simplicité et l'originalité de ses apprêts. A l'apéritif, en entrée ou en plat principal, tous les gourmets peuvent désormais inscrire à leurs menus sa subtile saveur. Ce foie vedette ne doit pas nous faire oublier les saveurs d'un magret, le moelleux du confit ou le plaisir simple d'un bouillon aux abattis. Vous trouverez dans ce livre tous les tours de main et les conseils pour choisir, préparer puis utiliser le foie gras, les confits, les magrets ainsi que le diamant noir qu'est la truffe. Escorté de légumes ou juste posé sur un morceau de baguette fraîche.... nappé de sauce onctueuse ou sobrement rehaussé de fleur de sel, tendrement mitonné ou tout juste poêlé... le foie gras est unique.
Foie Gras Confits Et Magrets Faits Maison
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Author : Larousse,
language : fr
Publisher:
Release Date : 2014-10-22
Foie Gras Confits Et Magrets Faits Maison written by Larousse, and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-22 with categories.
50 recettes festives et raffinées : - terrines de foie gras mi-cuit maison, classiques ou originales, à préparer selon diverses techniques (en croûte de sel, au micro-ondes, à l'autocuiseur, en bouillon.) et avec divers assaisonnements- foie gras à déguster chaud : poêlé et servi avec des garnitures variées (pommes et vanille, raisins et vin rouge, endives caramélisées, lentilles.)- et une multitude de recettes à base de foie gras cuit, maison ou acheté tout prêt : assiette gourmande du Quercy, salade de foie gras aux petits cèpes, pain d'épices au foie gras.
P T Confit Rillette Recipes From The Craft Of Charcuterie
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Author : Brian Polcyn
language : en
Publisher: W. W. Norton & Company
Release Date : 2019-05-14
P T Confit Rillette Recipes From The Craft Of Charcuterie written by Brian Polcyn and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-14 with Cooking categories.
The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.
Foies Gras Et Confits
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Author : Jean-Marc Plantade
language : fr
Publisher: Hachette Pratique
Release Date : 1998
Foies Gras Et Confits written by Jean-Marc Plantade and has been published by Hachette Pratique this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
Nul besoin d'être un grand chef ou de dépenser des fortunes pour savourer un bon foie gras. En quelques leçons très illustrées, Jean-Marc Plantade, journaliste, et Michel Sage, producteur d'un des meilleurs foies gras de canard, vous invitent à découvrir pas à pas toutes les techniques pour découper un canard gras et le cuisiner facilement. Vous pourrez ainsi apprendre à extraire un foie et à en apprécier la qualité avant de le préparer frais ou en conserve, à confectionner des confits et des cous forcis, mais aussi des magrets bien tendres ou de savoureuses rillettes... pour le plus grand plaisir du palais !