The Goose

An old saying describes the goose as "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.