André Bonnaure
 
Foie gras is considered one of the greatest jewels of Western gastronomy. For the first time, a work brings the kitchen professional all the information related to this excellent product, with the intention of removing fear and introducing the keys to its culinary treatment without complexes. In its 352 pages the reader will find the history of foie gras and its evolution in gastronomy; You will discover what elements you should take into account when selecting a foie gras, applying professional and scientific criteria, and how to solve the problems you may encounter; You will learn to calmly face all the cooking techniques that this product allows and, with its more than 100 recipes, all the presentations and accompaniments that foie gras allows.