"Making foie gras myself?" You're kidding, I'll never get there! And then I don't have time... Yet it's silly, I like to cook and I love it. Maybe one day, then…” This is what most of us would say if asked the question, all while imagining an old grandma from the backcountry gutting a goose and twist its entrails all over the place. Yum !
In real life, you see, making foie-gras is actually not complicated but a lot of fun (and very economical). So, if you don't know how to devein foie gras, prepare jelly, cook a terrine in a bain-marie, use aga-agar and/or make a chutney, you want to learn with a real well-designed cooking class , "Foie gras, aspics and terrines, first steps" by Mélanie Martin is the book for you!
On the menu:50 recipes to master the techniques. What is amazing is that the book teaches us to cook step by step. We start with "basics" (Terrine of semi-cooked foie gras; Tomato aspic with feta; Foie gras au torchon, etc.), then we move on to the "essentials" (Medallion of see fat and aspic with cranberries; Terrine of goat cheese and figs; Foie gras confit, rhubarb and apple chutney, etc. to conclude on the recipes to "wow" (Duck terrine with three peppers; Foie gras poached in Thai broth; Foie gras royal, iced velouté of Granny-Smith,…).
Everything is perfectly illustrated and explained. A great approach, a great treatment, a great book and a great collection!
> Mélanie Martin, Foie gras, aspics and terrines, first steps, The School of Cooking (Beginners), Hachette Pratique, 16.90 euros.
> Discover the other books in the collection:www.hachette-pratique.com
