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Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence Hardcover – October 1, 2001


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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: #172,167 in Books (See Top 100 in Books)

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.

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Customer Reviews

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By A Customer on November 2, 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.
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9 of 10 people found the following review helpful By A Customer on October 29, 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.
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5 of 5 people found the following review helpful By Cosmas Bisticas on May 30, 2005
Format: Hardcover 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!
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