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Foie Gras: A Passion (Hardcover)

by Michael A. Ginor (Author), Mitchell Davis (Author), Andrew Coe (Author), Jane Ziegelman (Author) "The history of foie gras begins in ancient Egypt with the domestication of wild geese ..." (more)

2.9 out of 5 stars See all reviews (14 customer reviews)

List Price:	CDN$ 71.99
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Product Details

Hardcover: 352 pages
Publisher: Wiley (Aug 20 1999)
Language: English
ISBN-10: 0471293180
ISBN-13: 978-0471293187
Product Dimensions: 27.9 x 21.6 x 2.8 cm
Shipping Weight: 1.6 Kg

Average Customer Review: 2.9 out of 5 stars See all reviews (14 customer reviews)

Amazon.ca Sales Rank: #110,164 in Books (See Bestsellers in Books)
Popular in this category:
#31 in Books > Cooking, Food & Wine > Meals > Appetizers

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Product Description

From Amazon.com

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

From 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 Reed Business Information, Inc.

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Customer Reviews

14 Reviews

5 star:		(6)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(7)

Average Customer Review

2.9 out of 5 stars (14 customer reviews)

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6 of 8 people found the following review helpful:

5.0 out of 5 stars Great Book, Jun 25 2003

By A Customer

This is the best book I have found on the subject. Like another reviewer said it's a shame the overall score was lowered by political rants of an uneducated reviewer.

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5 of 7 people found the following review helpful:

5.0 out of 5 stars Amazing, April 9 2003

By	Mr. William L. Burge IV "stlbites.com" (St. Louis, MO) - See all my reviews (REAL NAME)

Amazing book devoted to an amazing product. This book is so informative, that reading it, you can almost taste a slice of heaven.

It's such a pleasure to finally have a book on the greatest food ever.

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5.0 out of 5 stars Great book about an excellent ingredient!, May 4 2004

By A Customer

Foie Gras is a scapegoat for animal welfare types, and they're welcome to their say. Yes, foie gras is hepatic lipidosis... But that's what makes it so good! It's like well-marbled beef.. the extra fat in the liver makes the flavor exquisite. I've even had the opportunity to serve it to one of my animal welfare friends without their knowledge (yes, a bit on the dark side, I know), and they were absolutely thrilled with the taste.

The top restaurants in the world will have foie gras as part of their menu. Perhaps some day biotechnologists will be able to grow it from liver cells so the animal welfare folks can move on to another cause... but for now, if you don't mind the controversy, get this book, learn all about Foie Gras as a gourmet ingredient, and boost your cooking expertise!

Look, if the Iron Chefs use it, it's got to be good stuff! Remember, life is too short to eat low-quality food, and taste is everything!

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Most recent customer reviews

1.0 out of 5 stars Foie Gras: A shameful practice
I can't believe that Foie Gras is still legal here! Anyone who eats it should be ashamed of themselves. Read more

Published on May 3 2004 by sarah

1.0 out of 5 stars Foie Gras: A Tragedy
The poor ducks and geese which this "wonderful delicacy" comes from are force-fed to grow an abnormally and painfully large liver. This is absolute cruelty. Read more

Published on May 3 2004 by Kristin

1.0 out of 5 stars Diseased Liver: A Death Wish
"Foie Gras-French for fatty liver-is the grossly enlarged liver of a duck or goose. Medically known as hepatic lipidosis, foie gras is a disease marketed as a delicacy. Read more

Published on April 30 2004 by Cassie

1.0 out of 5 stars Gourmet Disease
"This is the best book I have found on the subject. Like another reviewer said it's a shame the overall score was lowered by political rants of an uneducated... Read more