by Michael A. Ginor

Published in 1999 by John Wiley & Sons, Inc., New York
ISBN: 0471293180
Binding: Hardcover
Condition: Fine
Dust Jacket included. Condition of Dust Jacket: Very Good; shelf wear
Comments: The quintessential work on foie gras! It begins with an extensive history of the delicacy, from its origins with the domestication of wild geese in Egypt to its renewed popularity in the late twentieth century. The next section focuses on the production of foie gras, and then a section follows with useful facts on the delicacy's preparation, nutrition, and how to pair it with wine. Then follows over 80 foie gras recipes. The recipe list alone is five full pages. The recipes are written by celebrated chefs: from Bobby Flay's Soft Yellow Corn Pancakes with Barbecued Duck, Foie Gras, and Habanero-Star Anise Sauce to Martin Berasategui's Caramalized Torte of Foie Gras, Smoked Eel, Spring Onion, and Apple to Julian Serrano's Foie Gras Escabeche - these recipes offer wonderful and varied takes on foie gras. Printed on glossy paper with nearly 150 historical illustrations and full color photos, the book is as stunning as the recipes. Signed copy.
Signed Copy

Seller Inventory #: 0000334