Foie Gras
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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1999-09-03 - Publisher: Wiley
"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of f
Language: en
Pages: 369
Pages: 369
Type: BOOK - Published: 2009-03-10 - Publisher: Simon and Schuster
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 he
Language: en
Pages: 296
Pages: 296
Type: BOOK - Published: 2018-12-04 - Publisher: Princeton University Press
An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or
Language: en
Pages: 153
Pages: 153
Type: BOOK - Published: 2021-04-10 - Publisher: Reaktion Books
Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced b
Language: en
Pages: 201
Pages: 201
Type: BOOK - Published: 2008-04 - Publisher: Face
Recipes from a one-star Michelin chef in the English country side, featuring game cooking and traditional English food.
