Synopses & Reviews
Once considered "a most exquisite feather in the cap of French gastronomy," according to Alain Ducasse, foie gras has risen to its worldly status as the ultimate luxury, as essential to elegant dining as caviar and champagne. Now Michael Ginor, a name synonymous with foie gras, and his coauthor Mitchell Davis have created the most complete reference and recipe book available on this delectable subject. Embarking on a fascinating journey through time and place, Foie Gras . A Passion traces centuries of culinary exaltation of this seductive delicacy-from its origins in ancient Egypt, through the Roman Empire, to its role in French haute cuisine and its versatile and creative contribution to modern gastronomy in the United States and abroad. Foie Gras . A Passion combines a comprehensive overview of foie gras history, production, and cooking techniques with a spectacular showcase of over 80 dazzling recipes by many of the world's most renowned chefs, including Emeril Lagasse (Emeril's, New Orleans), Jacques P?pin (French Culinary Institute, New York), Charlie Trotter (Charlie Trotter's, Chicago), and many others. Recipes include helpful chef notes, and information on appropriate wine and foie gras pairings from noted wine expert Kevin Zraly. Beautifully produced and illustrated with nearly 150 historical illustrations and striking full-color photographs from renowned photographer Gideon Lewin, Foie Gras . A Passion is a serious book for the serious food lover-a must-have selection for any culinary library.
Review
"Ginor's recipes for foie gras read like an anthology of the Western world's best restaurant menus." Booklist
Review
"...an exercise in monomania of the most appealing sort." Russ Parsons, Los Angeles Times
Review
"The recipes challenge the imagination and the palate." Ferdinand Metz, President, The Culinary Institute of America
Review
"At last, the perfect gift for the voluptuary." Gael Greene, New York magazine
Review
"As much a coffee table book as a cookbook." Food & Wine's Best of the Best
Synopsis
As delectable as foie gras itself a complete look at the savory secrets of this ancient and classic delicacy, from legend to table. Over the last few years, foie gras has become, as Ruth Reichl has written in the New York Times, "the dish that no restaurant can do without...the ultimate guilty pleasure."
Now foie gras producer Aeyal Michael Ginor has produced the most complete reference and recipe book available on the subject. It brings together comprehensive coverage of foie gras history, production, and cooking techniques with the mouth-watering recipes of 75 chefs from around the world, including Emeril Lagasse (Emeril's, New Orleans), Jacques Pepin (French Culinary Institute, New York), and Charlie Trotter (Charlie Trotter's, Chicago). Beautifully produced and filled with stunning full-color photographs, Foie Gras is sumptuous reading for the epicure in everyone.
Synopsis
"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 and Wine's Best of the Best
About the Author
MITCHELL DAVIS is Publications Director at the James Beard Foundation.MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist.JANE ZIEGELMAN is a food and travel writer.ANDREW COE is a food and travel writer.GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.
Table of Contents
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.