The Goose: History Folklore Ancient Recipes

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Description: An old saying describes the goose as "an animal that embodies the flavor of the past." With this in mind Germano Pontoni, one of Italy's leading authorities in the field, has brought together 35 original recipes for starters, first courses and main courses, dishes that are meals in themselves, foie gras, and even desserts, to create complete menus based on this wonderful bird. 

The reader will find straightforward but sufficiently detailed descriptions of the best methods for such processes as cleaning and boning the goose, as well as useful advice on cooking times. A collection of recipes drawn from 16th-, 17th- and 18th-century sources provides compelling evidence for the passion that the goose has inspired in kitchens over many centuries. 

Finally, to complete this latest addition to the History, Folklore, Ancient Recipes series, there is a comprehensive inventory of the great gastronomic heritage represented by the goose. Some of Italy's top chefs have brought their culinary skills to bear upon the goose, creating their own masterful interpretations. The wonderful flavors and aromas of the goose are complemented by a range of wines suggested by Claudio Carboni. 

In addition to the recipes, fascinating historical accounts illustrate the role that the goose has played from ancient times to the present day. This book aims to recapture a past that has perhaps been too long forgotten, and to encourage the reader to indulge in some real delights, such as foie gras, goose charcuterie, goose crackling and cured goose meat. 

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Condition: Good condition.