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
From the Inside Flap
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 Pépin (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.
From the Back Cover
"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
About the Author
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. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. 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.
