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 with Black Trumpets and Baby Leeks
- Sautéed Foie Gras with Crisp Grapefruit
- Whole Foie Gras with Ganxet Bean Purée
- Millefeuilles of Foie Gras and Potato on a Bed of Watercress
- Gingerbread Crusted Escalope of Foie Gras with Watercress Purée
- Escalope of Foie Gras with Celeriac and Truffle Remoulade
- Escalope of Foie Gras with a Daube of Jerusalem Artichokes
- Escalope of Foie Gras, Beets, Toasted Sesame and Licorice Vinaigrett
- Crispy Nem of Foie Gras with Mild Guacamole
...and more
Foie Gras Desserts
- Pears Confit in Moscatel Filled with Foie Gras, Served with Honey and Prune Coulis
- Sweet and Sour Foie Gras Soup with Candied Duck Livers
- Crispy Foie Gras Candy
- Frozen Cream of Foie Gras, Prunes, and Armagnac
- Foie Gras Bonbons with Chocolate
- Charlotte of Foie Gras, Lychees and Rose Perfume
- Foie Gras Crumble
- Fresh Figs with Foie Gras
- Tatin of Foie Gras
- Soft Foie Gras Cake
- Foie Gras Ice Cream
6. Nutrition and Consumption of Foie Gras
- Current Nutritional Information of Foie Gras
- Condiments for Foie Gras
- The Priviledge Companions to Foie Gras: Bread and Wine
7. The Controversy Surrounding Foie Gras
- The American Reaction
- Will France One Day Have an Exclusive on Foie Gras?
- Gastronomic Heritage
Appendix
Index
Also available in Spanish
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