About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 52. Chapters: Vegemite, Nutella, Hummus, Marmalade, Foie gras, Margarine, Fruit preserves, Clotted cream, Lard, Peanut butter, Cream cheese, Tahini, Schmaltz, Ajvar, Dulce de leche, Manjar blanco, Fruit curd, Marshmallow creme, Apple butter, Miracle Whip, Pate, Liptauer, Coconut jam, Brunost, Solomon Gundy, Peabutter, Sunflower butter, Lingonberry jam, Rillettes, Bar-le-duc jelly, Lekvar, Cabell d'angel, Leverpostej, Beer cheese, Zacusc, Nudossi, Spread, Cretons, Keiller's marmalade, Eurocrem Takovo, Powidl, Tapenade, Biber salcas, Moretum, Almond butter, Confiture de lait, Birnenhonig, Barney Butter, Cervelle de canut, Chocolate spread, Tirokafteri, Eggplant jam, Fleischbutter, Milky Way, Sunbutter, Almogrote, Pheasant paste, Nocilla, Fruit butter, Monkey butter. Excerpt: Foie gras (; French: ); French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. A pastry containing pate de foie gras and bacon, or pate de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie") in English on account of that city's being a major producer of foie gras. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pate (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France." Another European cuisine employs fattened goose liver almost to the extent as in France; in Hunga...
