Foie Gras: A Passion [Hardcover]

Rich and silky, fresh foie gras is one of the world's great foods. But until the mid-80s, due to importation restrictions and without domestic production, none was available here. Michael A. Ginor, proprietor of Hudson Valley Foie Gras, was among the first to establish production of domestic duck foie gras, which excited the livers' current popularity. Foie Gras: A Passion, by Ginor and Mitchell Davis, celebrates foie gras in words and pictures; though it contains 80 chef-created foie gras recipes, accompanied by alluring color photos, the book is best appreciated for its thorough exploration of its subject. Those interested in this extraordinary specialty, and its place in modern American cooking, will embrace the book.

Commencing with a comprehensive exploration of foie gras history, which began with geese domestication in ancient Egypt, and continuing with an exploration of its production and use in Europe and America (there's a fascinating glimpse of foie gras's role in 19th-century Jewish cooking), the book then limns the modern methods by which foie gras is obtained and sold. The authors also address animal rights issues--they maintain that liver-fattening methods respect the birds' eating habits and physiology--and provide notes on wine and foie gras pairings as well as practical purchasing, cooking, and handling information. Recipes such as Caramelized Torte of Foie Gras, Smoked Eel, Spring Onion, and Apple are featured, as are the work of chefs including André Daguin, Emeril Lagasse, Jacques Pépin, and Charlie Trotter. If the recipes are beyond the reach (and pocketbook) of most cooks, there is much else to enjoy and ponder in this singular food book, a vital addition to a culinary library. --Arthur Boehm

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 Reed Business Information, Inc.

Ginor's passion for foie gras places him solidly with many another gourmet who relishes the richness, silkiness, and subtle flavor evoked by this most sumptuous of animal products. Ginor takes the mystery out of contemporary production of foie gras, which has in recent years evolved from tradition's geese to more productive, less unstable ducks. He points out that "force feeding" of ducks to fatten their livers does not involve the cruelty to animals that many might suppose. Moreover, the other parts of the specially raised duck are used so that no waste occurs. Thus, gourmets who already eat meat products need feel no special guilt and may chow down as much foie gras as their own digestive systems can bear. Ginor's recipes for foie gras read like an anthology of the Western world's best restaurant menus. Professional chefs will find more use for these cultured recipes than all but the most ambitious home cooks. Mark Knoblauch

“…over 80 recipes from leading chefs…illustrated with photography” (Restaurant, 10 November 2004)

"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

"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

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.

"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

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.