Foie Gras, an artwork of André Bonnaure

Desserts

André Bonnaure, a prestigious chef specializing in duck foie gras, offers us a work that will be very useful to professionals in the kitchen and, why not, to amateurs.

Foie Gras is the book that in 352 pages shows us the history of foie gras, how it has evolved in gastronomy, what must be taken into account when selecting it with gastronomic and scientific criteria, the ideal cooking techniques and more than a hundred recipes. The wonderful viscera, as André Bonnaure calls foie gras, is considered a jewel in gastronomy, although at first it was considered an exotic product due to its sensitive characteristics, it is increasingly consumed in our country.

This book also teaches us about how to present it, what to accompany it and the most suitable breads and wines to pair with foie gras, and thus fully enjoy this sublime product.

Edited by Montagud Editores and full of characteristic illustrations, you can get this book online for 99 euros.

More information | Gastronomic Library

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