Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence
As Alford says, caviar, truffles, and foie gras are celebratory  foods with a unique mystique. A food writer and cooking teacher,  she was executive sous-chef at the Quilted Giraffe, the famed  four-star New York restaurant (now closed), in its heyday, so  she knows whereof she speaks. She presents a concise but  well-researched introduction to each of these prized  ingredients, followed by recipes for amuse-gueules (or hors  d'oeuvres), first and main courses, and sides. Some of her  sophisticated dishes are indulgent indeed, but others use either  relatively small amounts of these expensive ingredients or their  less costly cousins, such as salmon roe rather than sturgeon  caviar. The book is attractively designed with full-page color  photographs of many of the dishes. For most collections.Copyright 2001 Reed Business Information, Inc.