I + D
Destinies of a duck
18/04/2002
Foie Gras recovers a text originally published in French under the title Foie gras, followed by the art of serving it and preparing it, published in Paris at the expense of the Company of Gastronome Bibliophiles by Jacques Saint Germain, the pseudonym of a talented unknown gourmet author.
The book recounts the history of foie gras. Practical suggestions for preparing and serving foie gras are threaded throughout, along with descriptions of key features such as consistency, appearance, weight, origin and how to devein and present the liver.
The recipes in this volume present old recipes that have been adapted and reinterpreted by Andoni Luis Aduriz, who brings to bear the knowledge gleaned from his collaboration with the Department of Anatomic Pathology at the University of Granada.
Foie Grasis illustrated with ink and watercolour drawings that combine with the book’s bold design to produce a true book-object.
