- Hardcover: 180 pages
- Publisher: Chronicle Books (23 Aug 2001)
- Language English
- ISBN-10: 0811827917
- ISBN-13: 978-0811827911
- Product Dimensions: 21.2 x 18.7 x 2.6 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 360,082 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
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.
About the Author
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.
Inside This Book
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First Sentence
Caviar is a phenomenon: exotic, scarce, mysterious, an event. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Caviar is a phenomenon: exotic, scarce, mysterious, an event. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
Format:Hardcover
Only buy this if you are a foodie, or very rich!
The recipies are lovely and not too difficult. Sure they're expensive, but the best (and rarest) food normally are. Get over it and try some of the most indulgent recipes ever!
The recipies are lovely and not too difficult. Sure they're expensive, but the best (and rarest) food normally are. Get over it and try some of the most indulgent recipes ever!
3 of 7 people found the following review helpful
Format:Hardcover
A very nice book about caviar, truffles and foie gras. Lots of facts about the treats and descriptions of the different variations.
Lots of good recipies eventhough some of the are not for everyone, especially since the ingredients in some cases are very expensive. But it is possible to use other kinds of roe, for instance....
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3 reviews
8 of 8 people found the following review helpful
I can cook Foie Gras?!!!
30 Oct 2001
Format:Hardcover
Very clear recipes, beautiful pictures, very thoughtful writing on the environmental issues. Most importantly I have now actually cooked with Foie Gras in my own home and the meal was no more expensive than a good cut of meat and wowed my guests.
8 of 8 people found the following review helpful
Now more than ever
3 Nov 2001
Format:Hardcover
This book comes at a perfect time. Everyone is a litle down and worried about life. What a great time to indulge yourself at home. The recipes in this book are clear and "cookable" (and you do not have to be a master chef to cook them), the ingredients tell your guests that you really care and it is no more expensive than cooking a prime rib dinner. The writing is excellent and the pictures are beautiful.
4 of 4 people found the following review helpful
Beautiful book!
30 May 2005
Format:Hardcover|Amazon Verified Purchase
You don't have to be a cook to enjoy this book. Apart from the recipes which are generally not complicated, you will find within it's pages a comprehensive reference to truffles, caviar and fois gras, explaining history, production methods, buying tips and what it is that makes these three the most expensive cooking ingredients on the planet.
With nice glossy pages and color photos, this would make a great gift for any food enthousiast!
With nice glossy pages and color photos, this would make a great gift for any food enthousiast!
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