Foie Gras: A Passion
"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!"\ —Alain Ducasse, Chef-Restaurateur\ "At last, the perfect gift for the voluptuary."\ —Gael Greene, New York magazine\ "An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject....
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"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!" —Alain Ducasse, Chef-Restaurateur "At last, the perfect gift for the voluptuary." —Gael Greene, New York magazine "An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library." —Jean-Louis Palladin, Chef-Restaurateur "Foie Gras ... A Passion is an exercise in monomania of the most appealing sort." —Russ Parsons, Los Angeles Times "This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate." —Ferdinand Metz, President, The Culinary Institute of America "As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs." —Food & Wine's Best of the Best Library Journal Ginor does indeed have a passion for foie gras (his introductory chapter is called "The Love Story"). He and partner Izzy Yanay own Hudson Valley Farms, one of only two foie gras farms in the United States and the biggest producer in the world. His serious, thorough (and expensive) book covers every aspect of foie gras, from its early appearance on the Roman table to its relatively late discovery by American gourmands; 75 or so recipes from well-known chefs showcase his favorite ingredient in a variety of elegant and elaborate presentations, such as Foie Gras-Stuffed Wood Pigeon in a Crispy Artichoke and Parmesan Crown. Recommended for specialized and other larger collections. Copyright 1999 Cahners Business Information.
HISTORY.Ancient Origins.Early European Tradition.Origins of Haute Cuisine.Le Grand Cuisine.Beyond France: Nineteenth-Century Jewish Cooking.The Twentieth Century.PRODUCTION.Between the Duck and the Egg.Animal Rights.FOIE GRAS PRIMER.Nutrition.Pairing Wine with Foie Gras.Foie Gras Facts.RECIPES.Chef Biographies.Foie Gras Glossary.Culinary Glossary.Sources.Index.
\ From the Publisher“…over 80 recipes from leading chefs…illustrated with photography” (Restaurant, 10 November 2004)\ \ \ \ \ Library JournalGinor does indeed have a passion for foie gras (his introductory chapter is called "The Love Story"). He and partner Izzy Yanay own Hudson Valley Farms, one of only two foie gras farms in the United States and the biggest producer in the world. His serious, thorough (and expensive) book covers every aspect of foie gras, from its early appearance on the Roman table to its relatively late discovery by American gourmands; 75 or so recipes from well-known chefs showcase his favorite ingredient in a variety of elegant and elaborate presentations, such as Foie Gras-Stuffed Wood Pigeon in a Crispy Artichoke and Parmesan Crown. Recommended for specialized and other larger collections. Copyright 1999 Cahners Business Information.\ \ \ GreenThe perfect gift for the voluptuary.\ New York Magazine\ \ \