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Foie Gras (a Passion) (illustrated) (hardcover) - By Andrew Coe,mitchell Davis,michael A. Ginor,jane Ziegelman
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This product ships directly from our supplier and may require up to 48 hours to ship. Orders received after 2:00 pm CST will be shipped the following business day. This product ships Monday - Thursday. Friday shipping where applicable.
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Caviar, Truffles, And Foie Gras by
Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie gras–it's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of brioche–these luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with...
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$14
4 Stores
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Bizac Goose Foie Gras from France. Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Ideal for a party of 4 or 5. Shelf stable 4 years from production. Fully cooked ready-to-use. 7.4 oz in Rectangular Tin.
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Delight in Gourmet Food Store's fresh black and white truffle selection, from french to asian varieties... and more. Experience other great tastes and foods that the Gourmet Food Store has to offer.
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The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight, Caro, Mark: Cooking, Food & Wine
As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat.
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$14
7 Stores
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Pure goose liver bloc enhanced with black truffles from Rougie of Perigord, France's most prestigious producer.
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Goose Foie Gras Gastronome 1.1lb
Goose Foie Gras Gastronome 1.1lb
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$275
2 Stores
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Terrine of Duck Foie Gras 35.2 oz
Packaging: Plastic Mould Rectangular Shape. Shelf Life & Storing: 1 Year, Refrigerated. Preparation: Micuit, Semi-cooked, Cured. Origin: France, Sarlat. Fowl: Duck. Brand: Rougie. Number of Servings: 15 to 20 servings. Truffles: Truffles 3%.
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$188
3 Stores
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Cooked (from The Streets To The Stove, From Cocaine To Foie Gras) (hardcover) - By Jeff Henderson
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Goose Foie Gras Gastronome
Petrossian offers foie gras in its pure form and in superb variations to please individual tastes, styles and occasions. Whole foie gras is simply poached. Gastronome is created from select pieces of foie gras combined with other premium ingredients. Foie gras mousse is lighter, softened with other ingredients and blended into a velvety, easily spreadable form. Pậté combines different livers with port wine, eggs and varying spices, either smoothly or coarsely mixed, depending on the recipe. Discerning...
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$230
2 Stores
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Select duck livers from France. Serve cold in aspic, slice and sauté, or create a delicious terrine. Vacuum packed.
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Foie Gras (Hardcover)
As delectable as foie gras itself -- a complete look at the savory secrets of this ancient and classic delicacy, from legend to table Over the last few years, foie gras has become, as Ruth Reichl has written in the New York Times, "the dish that no restaurant can do without...the ultimate guilty pleasure." Now foie gras producer Aeyal Michael Ginor has produced the most complete reference and recipe book available on the subject. It brings together comprehensive coverage of foie gras history, production...
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$37
3 Stores
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Made from Moulard Ducks that are fed with 99% corn and 1% soy, this foie gras is the highest grade available today. Rich, smooth, and buttery, this foie gras is ideal when quickly seared or sauteed, but will also work beautifully for mousse, terrines, and sauces. Each lobe is between 1.25 and 2 lbs.
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Foie Gras by Ginor, Michael and Davis, Mitchell
The most complete reference and recipe book on foie gras covers history, production, cooking techniques and recipes of 75 world-class chefs. (Item #296652) w0
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$37
5 Stores
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Raw, ready to cook authentic grade “A” foie gras duck liver: sear for mahogany salt crust and creamy, custardy interior.
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Bizac Goose Foie Gras from France. Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Ideal for a party of 3 or 4. Shelf stable 4 years from production. Fully cooked ready-to-use. 5.1 oz in Rectangular Tin.
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These earrings are simply To Croak For! These earrings are available with 14kt Gold Posts only. Each earring is approximately 2.5" Long by .75" Wide. 24kt Gold finish. Designed by Zander Elliott and Esme Hecht. Made in the USA! © Lunch at The Ritz Earwear, Inc.
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May also be used for stuffing or as a steak topping "Tournedos Rossini" -style.
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Zabar's Goose Foie Gras With Truffles Product ID: 211000S Starting at $65.00 Two of the world's richest, most delectable foods - foie gras and black truffle - are combined to create a swoon-inducing culinary experience. Gourmands take note: this is the Real Thing - our Foie Gras is goose, not duck. Whatever it is you are celebrating, even if it's just another lovely day, Zabar's Foie Gras is a must-have. Although you might think it comes down from heaven, Zabar's imports our Foie Gras from France...
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Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche.
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(US)
