Download or read book Caviar Truffles and Foie Gras written by Katherine Alford and published by Chronicle Books. This book was released on 2001-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.
Download or read book Champagne and Caviar and Other Delicacies written by Judith C. Sutton and published by Black Dog Publishing. This book was released on 1998 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lavish full-color photographs and imaginative recipes bring readers a bounty of the world's most exotic, exquisite, and expensive staples, explaining the best ways to find, select, order, prepare, and enjoy caviar, foie gras, truffles, and the like.
Download or read book Foie Gras Caviar Salmon Goose in the Recipes of 31 Great Chefs written by Bepi Pucciarelli and published by . This book was released on 2002 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Caviar written by Inga Saffron and published by Crown. This book was released on 2002-10-08 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.
Download or read book Truffle Boy written by Ian Purkayastha and published by Hachette Books. This book was released on 2017-02-07 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas -- a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange -- and often corrupt -- business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills -- the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Download or read book The Foie Gras Wars written by Mark Caro and published by Simon and Schuster. This book was released on 2009-03-10 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Download or read book Exquisite Recipes with Truffle and Caviar written by Mélanie Strauss and published by Independently Published. This book was released on 2023-10-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immerse yourself in the luxurious world of black truffles, the black diamond of cuisine, and caviar, the jewel of the ocean. Through these pages, you will explore the richness of these refined ingredients, their history, their varieties, and how to integrate them into exceptional recipes. From melt-in-your-mouth truffle and caviar ravioli to creamy scrambled eggs with decadent flavors and a sophisticated sandwich that combines elegance with indulgence, our book guides you through every step of preparing these delights gastronomic.
Download or read book Champagne Caviar written by Melissa Clark and published by Friedman/Fairfax Publishing. This book was released on 1999 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: What more delightful way to celebrate any occasion -- or no occasion, for that matter -- than with the classic pairing of two sublime tastes: champagne and caviar? Champagne's effervescence complements the delicacy of the roe, making this the perfect combination. Along with lovely photographs, a New York Times food columnist tells the story of these two unique delicacies, and reveals the secrets of just how and why they work so elegantly together.
Download or read book Foie Gras written by Norman Kolpas and published by Reaktion Books. This book was released on 2021-04-10 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired famous writers, artists, and musicians including Homer, Herman Melville, Isaac Asimov, Claude Monet, and Gioachino Antonio Rossini. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.
Download or read book Simply Truffles written by Patricia Wells and published by Harper Collins. This book was released on 2011-12-06 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipes What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor. Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles. In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.
Download or read book The French Laundry Cookbook written by Thomas Keller and published by Artisan. This book was released on 2016-10-25 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Download or read book Moto written by Homaro Cantu and published by Little, Brown. This book was released on 2017-11-07 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto -- one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes. Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world. Featuring hundreds of stunning photographs, Moto: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. Moto: The Cookbook will inspire cooks of all abilities.
Download or read book Europe For Dummies written by Donald Olson and published by John Wiley & Sons. This book was released on 2007-01-23 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: Europe offers some of the world’s most exciting cities, romantic landscapes, outstanding museums, important historic sights, renowned works of art, and awesome architectural wonders, plus great cuisine, incredible shopping, and all kinds of entertainment and nightlife. Odds are, you can’t do it all. Depending on your personal interests, this friendly guide helps you pick the right sites and make the most of your trip, with: Trip planning, including applying for passports; making reservations; dealing with trip insurance, health issues, and Customs; rail passes, train tickets, traveler’s checks, and more Detailed info on 15 of Europe’s most popular destinations: London, Edinburgh, Dublin, Paris, Amsterdam, Munich, Vienna, Innsbruck, Prague, Naples, Florence, Venice, Madrid, Barcelona, and Athens Info on local customs, must-see attractions, and out-of-the-way gems, plus a little historical background to help you put the sites you’ll see in context Like every For Dummies travel guide, Europe For Dummies, 4th Edition helps you make the most of your vacation. It includes: Down-to-earth trip-planning advice Info on the best ships for every budget Tips on sightseeing at ports of call Handy Post-it Flags to mark your favorite pages Whether you want to marvel at majestic cathedrals or go on a pub crawl in Dublin, have a 5-star meal in Paris or a picnic lunch amidst the ruins of a Mycenaean city overlooking the Mediterranean, take in museums and castles or hike the Alps, explore the historic (or prehistoric) sites or experience diverse nightlife, with Europe For Dummies, 4th Edition, you’re on your way to a fantastic European holiday.
Download or read book Moon Napa Sonoma written by Elizabeth Linhart Veneman and published by Moon Travel. This book was released on 2017-07-03 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make Your Escape with Moon Travel Guides! Incomparable wines, award-winning cuisine, rolling hills, and historic towns: discover the heart of California wine country with Moon Napa & Sonoma. Strategic itineraries, from a romantic weekend getaway to a week exploring the whole region In-depth coverage of Napa Valley and Southern and Northern Sonoma, with a bonus chapter on San Francisco Full-color, vibrant photos and detailed maps throughout The best winery tours to fit your taste and timeline, and a guide to classic California wines and where to find them Must-see attractions and off-beat ideas for making the most of your trip: Sample Cabs, Pinots, and Chardonnays on the Napa Valley Wine Train, or exclusive varietals at a unique family-owned vineyard. Explore the forests and farms of the lush Russian River Valley, the historic charms of downtown Sonoma, or the hip revitalization of Guerneville. Soak in hot springs at a luxurious spa, or spend a day rafting, hiking, or even hot-air ballooning. Indulge in fresh produce at a farmers market, splurge on Michelin-starred restaurants, and enjoy a night of dancing at a trendy jazz bar Honest advice from Bay Area native Elizabeth Linhart Veneman on when to go and where to stay, from upscale resorts and "glamping" yurts, to budget motels and family-friendly campgrounds Recommendations for visitors with disabilities, traveling with kids, and exploring wine country on a budget Tips for getting around safely by car or public transportation Thorough background on the culture, environment, wildlife, and history, plus a glossary of common wine terminology With Moon's local insight, diverse activities, and expert tips on experiencing the best of Napa and Sonoma, you can plan your trip your way! Exploring more of the Golden State? Try Moon California. Hitting the road? Try Moon Pacific Coast Highway Road Trip.
Download or read book Study Guide to Accompany The Restaurant From Concept to Operation 5e written by John R. Walker and published by John Wiley & Sons. This book was released on 2007-09-21 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Download or read book Full Throttle written by Matthew Reilly and published by Simon and Schuster. This book was released on 2006-10-24 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hyper-fast speeds come with hard choices, lost friendships, and what every racer dreams of--sponsorship by a professional team. Is Jason Chaser ready for the big time? Illustration.
Download or read book The Go Global Guide written by Emma Jones and published by Harriman House Limited. This book was released on 2011-11-14 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supported by Alibaba.com International trade has moved into a new phase. Gone are the days when years of effort were required in the domestic market before going global. You can now start a company on Monday and be trading with the world by Wednesday. The web has made this perfectly possible and faced with a sluggish UK market there's never been a better time to leverage technology and look overseas; after all, a connection to the internet is a connection to over 1 billion potential customers. Our politicians are encouraging it and technology is in place to enable it, yet small business owners are resisting the international trade opportunity for fear of perceived language, currency, cultural and business barriers. In this book, bestselling author Emma Jones puts paid to these perceptions and shows you don't need big budgets or to be a big business to be a globally successful one. She offers a route map that will have you trading across the globe and illustrates how it can be done, with stories from 20 successful exporters. Whether you're selling tangibles or services, if you've considered exporting but didn't know where to start or you're making international sales and want to grow further, this is the book for you. Consider it your guide as you embark on a journey of international deals and discovery. www.alibaba.com http://www.enterprisenation.com/events/go-global/
