Title : Foie gras and confit - Bruno Ballureau - book
Summary :
A festive meal, a romantic dinner, or simply a little gastronomic pleasure, foie gras can be enjoyed on many occasions, whether raw, cooked, or semi-cooked. From the classic green bean salad with foie gras and pistachio oil that melts in your mouth to melt-in-your-mouth foie gras cromesquis, from langoustines à la plancha and foie gras emulsion to beef fillet in a foie gras crust... there's something for everyone! You'll also discover recipes for cooking and preparing confits, rillettes, and duck breasts that will be the delights of your winter meals.
Contents: Foie gras - Basic preparations - "Patience" preparations and recipes - Instant foie gras: the ordinary and the very ordinary! - Foie gras for special occasions - Candlelit recipes - Festive recipes, precious recipes - Side dishes and condiments - Duck and confit recipes.
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EAN : 9782840387077
- Used book
- Book in good condition
- The book matches the photo
