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https://www.mugaritz.com/wp-content/uploads/2025/11/foie-grass_recortada.jpg1090966The book reproduces an original by French Jacques Saint Germain, the pseudonym of a talented unknown gourmet writer. Its complete title is revealing: ‘Foie gras, followed by the art of serving and preparing it, published in Paris at the expense of the Company of the Gastronome Bibliophiles’. The result is an excellent thriller, an entertaining story about the history of the foie gras and its protagonists. A few practical preparation and service advices describe principles such as the consistency, the appearance, the weight, the origin or the denervation of the liver, and answer some old basic questions about its …