×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Foie Gras: A Passion
     

Foie Gras: A Passion

4.0 4
by Mitchell Davis, Michael A Ginor, Jane Ziegelman, Andrew Coe, Gideon Lewin
 

"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

Overview


"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

Editorial Reviews

From the Publisher

“…over 80 recipes from leading chefs…illustrated with photography” (Restaurant, 10 November 2004)
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.
Green
The perfect gift for the voluptuary.

New York Magazine

Product Details

ISBN-13:
9780471293187
Publisher:
Houghton Mifflin Harcourt
Publication date:
08/28/1999
Pages:
352
Product dimensions:
8.50(w) x 11.00(h) x 1.00(d)

Related Subjects

Meet 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Foie Gras: A Passion 5 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Great history section, and the recipes worked well, were easy to master and develop into ones own recipe. Keep up the good work Ginor, hopefully more producers of foie gras, along with chefs come out with more books purely on foie gras recipes.
Guest More than 1 year ago
A very broad selection of preparations. All of them thoroughly researched. As an aside, I find the behaviour of the anonymous 'animal rights' activist humourously predictable. Using a simple book revue forum as a political stage seems desperate to say the least. The efforts these objectors would be better placed campaigning against the worldwide suffering of vast numbers of disadvantaged men, women and children. It is well documented that wild geese gorge themselves insatiably prior to winter migration. Indeed, recent research by French foie gras producers has proven that geese enjoy the practice of force-feeding. Also, French producers of frog legs, as a gesture towards humane treatments of these creatures, have now unanimously agreed to remove only one leg from each animal rather than the usual two.
Guest More than 1 year ago
The book is great. All the recipes I tried worked very well and were delicious. And, as for animal rights activists, if 'torturing' geese produces such an exquisite, peerless culinary product, then on with the torture. Let's eat!