Montagud Editores Foie Gras - 575277431 by Montagud Editores

Item description: This Montagud Editores product is by Montagud Editores - Foie Gras by André Bonnaure Foie Gras provides cooking professionals with complete information and an understanding of its preparation for successful culinary treatment. Foie Gras includes: Criteria for quality Rules for preserving raw or cooked foie gras Preparation methods 100 classic and modern recipes The most up-to-date culinary techniques André Bonnaure is one of the greatest foie gras specialists today. The descendent of a dynasty of French chefs going back to the 18th Century, chef Bonnaure has dedicated his entire life to ducks and foie gras, the "divine organ," as he calls it. Contents 1. The Orgin and Evolution of Foie Gras: From Goose to Duck The First "Golden Age" The Etymology of Foie Gras Enter the Duck Geese Become Luxury Henry IV nad the Exaltation of French Cooking Corn Appears in Waterfowl's Diet A War of Forks: Who Prepared the First Foie Two Great Inventions: Canning and Refrigeration The 'Belle Époqué' Was Not So Good For Geese Who Thought of Fattening a Duck? ...and more 2. From the Corral to the Table The Duck's Stages The Flavor Debate Warm Evisceration The Importance of Corn and Transgenic Risk Grades of Foie Gras What We Need to Know to Classify a Foie Gras Cleaning Foie Gras Canned Foie Gras Presentation 3. The Quality of Foie Gras: A Scientific Approach Deconstruction and Reconstructivism Molecular Cuisine and Foie Gras Genetics in Foie Gras Production Research on Ducks and Geese Basic Concepts and Effects of Force Feeding in Ducks and Geese Liver Functions Procedures for a Histological Study of Foie Gras The Histologic Structure of Liver: Particularities of Fresh Foie Gras Hepatic Steatosis in Moulard Ducks and Geese: Metabolic and Functional Clarifications Concepts and Microscopic Types of Hepatic Steatosis Cooking Foie Gras Foie Gras Served Cold Baking Searing in a Pan or on a Griddle New Preservation Methods: Sous-Vide and Deep Freezing Serving Temperature Foie Gras Served Hot Whole Escalopes Chopping Purée Preservation Methods 5. Recipes for Foie Gras Foie Gras Served Cold Foie Gras "Nature" Terrine of Foie Gras Mi-Cuit Salted Foie Gras Escabéche of Foie Gras Raw Foie Gras Salas with Mushrooms Confit of Whole Foie Gras Foie Gras à la croque-au-sel Foie Gras and Mushroom Tartare Whole Foie Gras au torchon Foie Gras with Fresh Herbs and Baby Vegetable Salad ...and more Foie Gras Served Hot Escalope of Foie Gras in a Fig Leaf Escalope of Foie Gras
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