About the book:
All things considered, from the moment it entered history as an exquisite culinary product, no one has ever been indifferent to foie gras. For the first time, a work that is closely tied to culinary professionals, but also aimed at all those with a heightened awareness of gastronomy, divulging all the secrets of a product that has artisan and sublime written directly into its DNA. In this work the reader will see its evolution, the techniques used in preparation and treatment, and all the other elements that make foie stir up passions across the globe.
The author, André Bonnaure, considered one of the greatest experts on foie, develops more than one hundred recipes with the product, using foie as the exclusive protagonist in the formulas, taking us close to historic gastronomy as well as to the most modern culinary proposals. In definitive, this is the vision of a professional and a foie gras enthusiast, created by someone who has dedicated more than 50 years of his life investigating it, fussing over it and serving it to the finest tables in Europe.
Publisher: Montagud Editores
Publication Date: 2007
Size: 250 x 330mm
About the author:
André Bonnaure (Périgueux, 1941) is considered one of the world’s greatest foie gras specialists. The descendent of a dynasty of French chefs beginning in the 18th Century, his life has revolved around ducks and foie gras (the marvelous organ, as he lides to call it) ever since he can remember. In France, he was a consultant for one of the most important producers of foie gras and other duck productsComtesse du Barry, where he developed individual preparations such as its famous Cassoulet. In Spain, where he settled over two decades ago, people still remember the demonstration he gave in 1987 for over 100 chefs on foie gras. It was the first session of such great importance dedicated to foie gras in Spain. Born in the homeland of foie gras (it could not be any other way) Bonnaure has worded extensively to adapt the practices and customs of his native Périgord to modern contemporary cuisine without forgetting his roots. The fruits of this labor are the books he has published: La cuisine rustique du Languedoc, Le petit précis de cuisine occitane and El llibre de l’ànec. Today, he does consulting work for the hotel and restaurant industry, as well as for manufactures of duck products.