32 products were found matching your search for FOIE in 5 shops:

Traces the history of the popular bird-liver delicacy from its origins five thousand years ago through its reemergence as a luxury food, in an account that explores modern controversies pertaining to its production and the ways foie gras has become an object of cultural battles.

Gathers traditional regional French recipes for soups, salads, vegetables, seafood, poultry, meat, game, stews, sauces, and desserts

"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 foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!"--Alain Ducasse, Chef-Restaurateur"At last, the perfect gift for the voluptuary."--Gael Greene, New York magazine"An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library."--Jean-Louis Palladin, Chef-Restaurateur"Foie Gras ... A Passion is an exercise in monomania of the most appealing sort."--Russ Parsons, Los Angeles Times"This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate."--Ferdinand Metz, President, The Culinary Institute of America"As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs."--Food & Wine's Best of the Best

An inside look at the complex and controversial debates surrounding foie grasIn the past decade, the French delicacy foie gras―the fattened liver of ducks or geese that have been force-fed through a tube―has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras―and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of “gastropolitics,” and the complexities of what it means to identify as a “moral” eater in today’s food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.

Down south on the family table! Focusing on farm-to-table ingredients, proper techniques, and pristine presentation, Chef Booker serves up a heaping helping of Southern cooking with class. Combining her Mississippi roots and French culinary training, Booker pays homage to her family's favorite dishes by giving them a sophisticated twist. Inspired by her childhood memories, Booker creates a comforting blend of nostalgia and modernity. The stories that accompany the 135 recipes in this book will transport you to the farmhouse of Booker's youth-amid the garden, lush with produce. Dishes such as tender Braised Short Ribs, decadent Venison Stew, and elegant Caramel Cake are sure to satisfy your family!

The history of Foie Gras in Japan with recipes and beautiful culinary photography. Text in English,

"Le foie gras est en effet synonyme de plaisir des sens, et dans l'ordre de la gourmandise, il est premier."

Color/finish: red-grey Measures 2.25in x 2.25in x 2.5in Glass Made in Canada

6-pack Color/finish: red-grey Measures 7.75in x 5.25in x 1.25in Aluminum Made in Canada 11.28 oz each

Meat N' Bone now carries the freshest Jamon 100% Iberico, directly from Spain. Hand carved by master carvers, then vacuum sealed to maintain freshness. Jamon Iberico is considered the finest ham in the world. In fact, Jamon Iberico led the top 4 world's finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be

Entertain elegantly with this set of four stunning stainless-steel Laguiole spreaders featuring natural olive wood handles. Ideal for spreading creamy butter on a baguette, foie gras on toast points, brie on crackers, cream cheese on a bagel, and hummus on pita bread these spreaders are comfortable to hold and perfectly balanced. The traditional Laguiole design originated in France and is renowned for its three-rivet curved handle with a bee emblem on the bolster symbolizing Napoleon and the French monarchy. These sophisticated Laguiole spreaders come nestled in a wood tray that is great for storage and gift giving.

Chorizo Iberico Bellota is made from the meat of the black-footed (pata negra) Iberian pigs that roam freely and feed on acorns. Jamon Iberico is considered the finest ham in the world. In fact Jamon Iberico led the top 4 world's finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls. Heck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!? To be called "Jamon Iberico" i

A Matter of Taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for unforgettable and hyper modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup." Critic William Grimes likened Paul to "a pianist who seems to have found a couple of dozen extra keys." Conversely, Gourmet critic Jonathan Gold called Paul's food "the resul

From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs. In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will discover: * The history and different types of tea * How to brew their own tea for cooking * Tips for buying and storing tea * Techniques used for cooking with Tea * How to pair teas with food * Resources for teas and unusual ingredients, and much more

Cet ouvrage différent mais complémentaire de Manipulations viscérales 1 et 2. L'accent est mis sur les techniques de stimulations neuroendocrines et leurs effets sur l'abdomen. Chaque zone anatomique (grand omentum péritoine aorte diaphragme estomac duodénum pancréas rate vésicule biliaire foie intestin grêle côlon reins glandes surrénales et canal inguinal) est abordée de la même manière avec une présentation anatomique ; la vascularisation ; l'innervation ; l'embryologie simplifiée ; la physiologie ; les manipulations avec des techniques détaillées et illustrées ; les relations ostéo-articulaires.

Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you asking for more. An essential ingredient in any kitchen, The Cook’s Companion is stuffed with food facts, fiction, science, history, and trivia. With a measure of browsing, you will learn who invented the tin can, what an arachibutyrophobiac might be afraid of, why cannibals consider the French to be more delicious than Spaniards, what to do when your soufflé won’t rise, and why rhubarb can be dangerous. It is a well-stocked refrigerator for the mind, ready for leisurely feasting or a quick midnight snack.

So what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics-making the most of what you have-combining it with today's desire for a sustainable table to show modern cooks that there is "plenty" of food for us to eat and enjoy without depleting our bank accounts and the planet's resources. This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what's left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you'll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak and the like.

In his latest book, Chef Jeff Henderson, the New York Times best-selling author of Cooked: From the Streets to the Stove, From Cocaine to Foie Gras, presents two decades of life lessons that he gained on his redemptive journey from drug dealer to TV celebrity chef to nationally acclaimed speaker. He has devoted himself to mentoring and motivating at-risk and vulnerable Americans, and his remarkable achievements and inspiring presentations have made him a sought-after speaker for business and non-profit organizations, addressing tens of thousands of individuals each year at conventions, conferences, and seminars.Now, with the 12 inspiring and pragmatic "recipes" he offers in this book, you can discover your hidden business aptitudes, make life-changing decisions, and secure bulletproof personal and professional success. Whether you’re a "have-not" suffering from generational or situational poverty or a "lost-a-lot" knocked out by the economic recession, you’ll learn something from Chef Jeff’s unique perspectives on the virtues of self-knowledge, hard work, determination, and leverage in the real world. Reboot your dreams and gain a new foothold on the ladder to success!

Cet ouvrage différent mais complémentaire de Manipulations viscérales 1 et 2. L'accent est mis sur les techniques de stimulations neuroendocrines et leurs effets sur l'abdomen. Chaque zone anatomique (grand omentum péritoine aorte diaphragme estomac duodénum pancréas rate vésicule biliaire foie intestin grêle côlon reins glandes surrénales et canal inguinal) est abordée de la même manière avec une présentation anatomique ; la vascularisation ; l'innervation ; l'embryologie simplifiée ; la physiologie ; les manipulations avec des techniques détaillées et illustrées ; les relations ostéo-articulaires.

In the heart of the Gascony region of France sits some of the country'¬?s richest farmland, the source of foie gras, juicy strawberries, wild game, and other delectables prized throughout Europe. Through the center of this productive land winds the Canal Lat?©ral ?† la Garonne, a picturesque waterway dotted with medieval villages, stone bridges and chapels, traditional p?¢tisseries, and lively farmers'¬? markets. The canal is also home to author and chef Kate Hill'¬?s popular culinary tours, which are conducted aboard an old Dutch canal boat. In A CULINARY JOURNEY IN GASCONY, Kate cruises and cooks along the canals of southwestern France, sharing 80 memorable recipes inspired by the region'¬?s farm-fresh ingredients. Home chefs and armchair travelers alike will cherish this collection of tales along with 80 recipes from the heart and soul of Gascony. Features full-color and black-and-white photographs of the picturesque Gascony region and full-color food photographs.Reviews"This enticingly illustrated little book . . . includes plenty of stories about the region and its people." -New York Times