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From Publishers Weekly:
At over $40 a pound, fresh foie gras (the liver of fattened ducks or geese) is hardly peasant fare. Yet Daguin, a renowned chef of southwestern France's Gascon region, where foie gras is a specialty, evokes an earthy, traditional cuisine rooted in local terrain and economy: garlic and anchovies, turnips and leeks, cloves, cinnamon and Armagnac characterize its hearty flavors. Daguin offers recipes for classic foie gras terrines, duck legs confit, cassoulet, white stews and garbure (the Gascon farmer's cabbage soup). Foie gras is baked in a pumpkin, braised with Madeira wine and truffle juice, steamed, sauteed or added to pheasant broth. Duck skin is rendered for its fat, then fried for a crisp appetizer. Its fat is also made into Gascon "butter," with shallots and red wine. Even the simplest recipes demand skill, while the more complicated also require time and a full larder (e.g., garbure uses three kinds of confit), making many best suited to a restaurant kitchen. But intriguing descriptions of a foie gras market, a meal at Daguin's restaurant and farming in Gascony whet one's appetite to try this food on its native ground.
Copyright 1988 Reed Business Information, Inc.
Buchbeschreibung Random House, 1988. Buchzustand: Fair. 1St Edition. Shows definite wear, and perhaps considerable marking on inside. Buchnummer des Verkäufers GRP73099450
Buchbeschreibung Random House. Hardcover. Buchzustand: GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatâ€™ll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included. Buchnummer des Verkäufers 2814710461
Buchbeschreibung Random House. Hardcover. Buchzustand: Good. 0394570278 Ships fast. Mild reading wear. Orphans Treasure Box is a 501c3 charity raising money for orphans and adopting families. sma. Buchnummer des Verkäufers II00000028
Buchbeschreibung PENGUIN RANDOM HOUSE, 1988. Hardcover. Buchzustand: Good. Zustand des Schutzumschlags: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>Regional and Ethnic>French. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 02978039457027302. Buchnummer des Verkäufers 02978039457027302
Buchbeschreibung Random House, New YorkNew York, 1988. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: very good. First. 0394570278 VERY GOOD very good dj. Buchnummer des Verkäufers MAIN022961I
Buchbeschreibung Random House, 1988. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0394570278
Buchbeschreibung Random House, 1988. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: Very Good. 1st Edition. 0394570278 COO 041499 First ed. Solid hard cover with mild wear and soiling. Jacket is quite nice with a clear protective cover. Fore edges slightly soiled. 201pp. Buchnummer des Verkäufers 041499
Buchbeschreibung Random House, U.S.A, 1988. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: Good. First Edition. Very clean & tightly bound hardback book with no inscriptions, in a bright unclipped dustjacket which is rubbed at the edges. xvi + 204 pages, illustrations in the text by Karl W. Stuecklen, index. Buchnummer des Verkäufers 54754
Buchbeschreibung Random House, New York, 1988. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: Very Good. Stuecklen, Karl W. (illustrator). Second Impression. 291 pages. In this book, cooks will delight in discovering for themselves the revival of one of the world's great cuisines. Size: 8vo - over 7¾" - 9¾" tall. Buchnummer des Verkäufers 23217
Buchbeschreibung Random House. Hardcover. Buchzustand: Fine. 0394570278 Like New Condition. Buchnummer des Verkäufers LN7.0136833