Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence [Hardcover]

Katherine Alford (Author)

Book Description

Publication Date: October 1, 2001

Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.

Editorial Reviews

From Library Journal

As Alford says, caviar, truffles, and foie gras are celebratory foods with a unique mystique. A food writer and cooking teacher, she was executive sous-chef at the Quilted Giraffe, the famed four-star New York restaurant (now closed), in its heyday, so she knows whereof she speaks. She presents a concise but well-researched introduction to each of these prized ingredients, followed by recipes for amuse-gueules (or hors d'oeuvres), first and main courses, and sides. Some of her sophisticated dishes are indulgent indeed, but others use either relatively small amounts of these expensive ingredients or their less costly cousins, such as salmon roe rather than sturgeon caviar. The book is attractively designed with full-page color photographs of many of the dishes. For most collections.
Copyright 2001 Reed Business Information, Inc.

About the Author

Katherine Alford gained her extensive knowledge of this exotic trinity as the executive sous-chef at the Quilted Giraffe in New York City. She is currently a senior writer at the Television Food Network.

Product Details

• Hardcover: 180 pages
• Publisher: Chronicle Books (October 1, 2001)
• Language: English
• ISBN-10: 0811827917
• ISBN-13: 978-0811827911
• Product Dimensions: 8.4 x 7.4 x 1 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #401,469 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars I can cook Foie Gras?!!!, October 29, 2001

By A Customer

This review is from: Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence (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:

5.0 out of 5 stars Now more than ever, November 2, 2001

By A Customer

This review is from: Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence (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:

5.0 out of 5 stars Beautiful book!, May 30, 2005

By 

Cosmas Bisticas "Chez Cosmo" (Denver) - See all my reviews
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Amazon Verified Purchase

This review is from: Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence (Hardcover)

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!