Description |
xiv, 338 pages : illustrations (chiefly color), portraits ; 29 cm |
Contents |
Machine derived contents note: History. -- Ancient Origins. -- Early European Tradition. -- Origins of Haute Cuisine. -- Le Grand Cuisine. -- Beyond France: Nineteenth-Century Jewish Cooking. -- The Twentieth Century. -- Production. -- Between the Duck and the Egg. -- Animal Rights. -- Foie Gras Primer. -- Nutrition. -- Pairing Wine with Foie Gras. -- Foie Gras Facts. -- Recipes. -- Chef Biographies. -- Foie Gras Glossary. -- Culinary Glossary. -- Sources. -- Index |
Notes |
Includes index |
Subject |
Cooking.
|
|
Cooking (Foie gras)
|
|
Foie gras.
|
Genre/Form |
Cookbooks
|
Author |
Davis, Mitchell.
|
LC no. |
98041794 |
ISBN |
0471293180 cloth |
|