Caviar, Truffles and Foie Gras by Katherine Alford
Discriminating palates have savoured the elegant and sublime flavours of cavlar, truffles, and foie gras for centuries. Author Katherine Alford reveals how easy it is to indulge in these luxurious and sometimes intimidating delicacies in your own home. Detailed essays describing such topics as: the difference between Russian and American caviar, the secretive world of truffle hunting, and the various types of foie gras give readers the knowledge to confidently test their cooking skills. A list of resources makes it easy to purchase hard to find items. Over 50 recipes are included, using both simple and progressively more challenging techniques to interest both the novice and experienced home cook.
Katherine Alford developed her extensive knowledge of caviar, truffles, and foie gras while the executive sous-chef at the Quilted Giraffe in New York City. She contributes articles to a variety of magazines including Cook's Illustrated, Fine Cooking, Food & Wine, and Food Arts. She can also be seen regularly as a guest chef on the Television Food Network. This is her first cookbook. Ellen Silverman is a New York-based still life photographer who specializes in food photography. Her work has appeared in several cookbooks, including Cucina Ebraica, and is regularly featured in many home and food magazines.
| SKU | Unavailable |
| ISBN 13 | 9780811827911 |
| ISBN 10 | 0811827917 |
| Title | Caviar, Truffles and Foie Gras |
| Author | Katherine Alford |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Chronicle Books |
| Year published | 2001-10-01 |
| Number of pages | 180 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |