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Caviar, Truffles, and Foie Gras : Recipes for Divine Indulgence by Katherine Alford (2001, Hardcover)

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"Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence" by Katherine Alford is a luxurious culinary book focusing on gourmet recipes featuring specific ingredients such as caviar, truffles, and foie gras. Published by Chronicle Books in 2001, this hardcover book includes 180 pages of exquisite recipes, culinary techniques, and illustrations. The book covers various topics within the cooking and life sciences genres, making it a must-have for food enthusiasts looking to indulge in the world of high-end cuisine. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, this book offers a glimpse into the decadent world of gourmet food.

About this product

Product Identifiers

PublisherChronicle Books

ISBN-100811827917

ISBN-139780811827911

eBay Product ID (ePID)1858348

Product Key Features

Book TitleCaviar, Truffles, and Foie Gras : Recipes for Divine Indulgence

Number of Pages180 Pages

LanguageEnglish

TopicMethods / Gourmet, Courses & Dishes / Appetizers, Specific Ingredients / Seafood, Life Sciences / Mycology

Publication Year2001

IllustratorYes

GenreCooking, Science

AuthorKatherine Alford

FormatHardcover

Dimensions

Item Height1 in

Item Weight16 Oz

Item Length1 in

Item Width1 in

Additional Product Features

Intended AudienceTrade

LCCN2001-028035

Dewey Edition21

Grade FromEighth Grade

Grade ToCollege Graduate Student

Dewey Decimal641.6/92

SynopsisCaviar, 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.

LC Classification NumberTX748.C38.A44 2001