- Hardcover: 352 pages
- Publisher: John Wiley & Sons (10 Nov 1999)
- Language English
- ISBN-10: 0471293180
- ISBN-13: 978-0471293187
- Product Dimensions: 28.5 x 22.5 x 2.5 cm
- Amazon Bestsellers Rank: 561,094 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Review
“…over 80 recipes from leading chefs…illustrated with photography” (Restaurant, 10 November 2004)
Product Description
"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
––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
Inside This Book
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First Sentence
The history of foie gras begins in ancient Egypt with the domestication of wild geese. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The history of foie gras begins in ancient Egypt with the domestication of wild geese. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
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16 reviews
52 of 68 people found the following review helpful
FOIE GRAS;A PASSION AND JUSTLY SO
18 Feb 2000
Format:Hardcover
This book is truly a one volume reference on the subject of foie gras. Mr. Ginor devoted a lot of time into the research of this book, and it shows throughout. Extensive research went into the historical portion. How foie gras came to hold its status is explained. The social and cultural elements are covered and explained. Foie Gras is a subject of controversy, both in regard to health and in regard to "animal rights". The book covers both areas, tactfully and tastefully. His arguments in defense of foie gras are well thought out and historically justified.
The recipe section of the book is beautifully done. The presentations are mouthwatering and the photography is gorgeous! The recipes cover the entire spectrum, if it can be done with foie gras, it is in here!. I found a few of the recipes to be a little far fetched, but that is only a matter of my taste, no reflection on the recipe creator, or of the author. A vast majority of them are wonderful! I am anxious to serve tham to my customers!
I heartily recommend this book to anyone interested in the subject of foie gras. I feel it to be essential in the reference library of the Professional Chef! Mr. Ginor: Very Nicely Done!
27 of 38 people found the following review helpful
A true Lover
9 Dec 2000
Format:Hardcover
Unlike Ginor, I tried foie gras much younger than him, I was about 10 years old and the same passion (Ginor's) began for me, living in Europe at the time my family and I enjoyed eating foie gras (not in middle east recipes!!) but just on a grilled "pain de campagne". The book is a good approach for newcomers in the business because it explains the history, process etc...
The recipes are great because they come out of the normal stuff we are used to, like foie gras au bocal, foie gras au torchon, foie gras saute au sauternes, foie gras with apples etc.. this book goes far beyond that with foie gras tamales, foie gras with poblano chile, foie gras with chutney, surf & Turf foie gras with grapefruit etc.. (a must have if you work or love foie gras)
A good source of inspiration for restaurateurs and chefs
Great presentation tips (very profesional pics.)
6 of 8 people found the following review helpful
I love foie gras, but sadly not this book
11 Jun 2009
Format:Hardcover|Amazon Verified Purchase
This book is highly uneven in its quality. Luxury food items often bring out authors that just want to make a quick buck. This book is written by a goose farmer so it is sad to see it fall into that same category.
The history section is 75 pages long. I would say too long, but that is my personal viewpoint. More important are the "missing" parts of the book:
First, we hardly get any information about different ways foie gras is sold; whole, pieces, reconstituted. We don't get any information about conservation techniques; for instance would it have been nice with a discussion of fresh versus pasteurised, etc.
Second, there are no simple foie gras recipes at all, but around 100 haute cuisine recipes. This is totally unacceptable. I don't mind the very fancy dishes at all, but the joy of eating foie gras gets totally lost in the book. Where is the section on just eating it cold with some good bread? Where is the section on simple accompanying ingredients, like figs, etc. Where is the section on quick pan-searing of the foie gras? These simple ways of eating foie gras are very joyful and it is a crime to leave them out all together.
The history section is 75 pages long. I would say too long, but that is my personal viewpoint. More important are the "missing" parts of the book:
First, we hardly get any information about different ways foie gras is sold; whole, pieces, reconstituted. We don't get any information about conservation techniques; for instance would it have been nice with a discussion of fresh versus pasteurised, etc.
Second, there are no simple foie gras recipes at all, but around 100 haute cuisine recipes. This is totally unacceptable. I don't mind the very fancy dishes at all, but the joy of eating foie gras gets totally lost in the book. Where is the section on just eating it cold with some good bread? Where is the section on simple accompanying ingredients, like figs, etc. Where is the section on quick pan-searing of the foie gras? These simple ways of eating foie gras are very joyful and it is a crime to leave them out all together.
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