The Goose (Hardcover) by Cucci, Mario and Garavini, Daniela, eds
Hardcover; Published 9/6/1999; 160 Pages; ISBN 9783829014649
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In this unique cookbook, Germano Pontoni, one of Italy's leading authorities in the field, has compiled 35 original recipes for appetizers, first and main courses. There are recipes for dishes that are meals in themselves as well as for foie gras and even desserts. The Goose encourages the reader to indulge in such delights as foie gras, goose charcuterie, goose crackling, and cured goose meat. Also, a collection of recipes drawn from 16th, 17th and 18th century sources provides compelling evidence for the passion that the oca has inspired in kitchens over many centuries. A further 41 recipes by Italy's most famous chefs and a range of wines suggested by Claudio Carboni complete this unequaled volume.
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A simple and delicious way to prepare basic chicken breasts is to sear on the stovetop until the outsides are brown, then transfer (in an oven-safe pan) to a 400 degree oven to finish cooking for about 20 minutes. Once finished, try slicing across the grain and fanning over a plate of lettuce and other veggies for a quick and easy main-course salad.