Customer Reviews

Foie Gras: A Passion

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

 

 

An animal torture manifesto. How sad that our world has stooped so low as to torture an animal to create a diseased body part and then have the audacity to call this "a delicacy".

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.

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.

It's unfortunate that this book's rating has been artifically lowered by the political rants of a reviewer whose sole purpose was to find a soapbox on which to pontificate against the evils of carnivors. However, if you're serious about the subject, you won't find a better (or more mouthwatering!) treatment.

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!

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!

Life is too short not to have this sort of culinary experience often! Divine - decadent - sensuous!!! What more can I add? Now you can have the info to prepare this wondrous food at home (or should I say - in private!). and beautiful pictures to relive or fantasize about the experience. Bon Appetit!

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.)

"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. Birds raised for this gourmet cruelty are force-fed enormous quantities of food through a long metal pipe three times a day. This process of deliberate and painful overfeeding continues for up to a month, by which time the birds' livers have swelled up to twelve times their healthy size.

The process of forced feeding is so traumatic, and the confinement and conditions on foie gras farms so debilitating, that the pre-slaughter mortality rate for foie gras production is up to 20 times the average rate on other duck factory farms." For more information on Foie Gras, go to http://www.gourmetcruelty.com

"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."

Let me reply to that comment by saying that YOU are the one who is uneducated. I'd be amazed if you'd even seen a duck or a goose face to face.

Ask anyone with any medical knowledge, foie gras is just a fancy name for a diseased liver. The liver's of these birds are enlarged way past there normal size. A duck's/goose's liver should be about the size of a golf ball at most. You could actually take foie gras to a doctor to have it tested and they would tell you that it's a disease. Mmmm, disease! Sorry, I think I'll stick to my nice healthy undiseased steak, thanks.

Besides, video tape doesn't lie and you can find plenty of it if you look.

I'm not against eating meat or anything like that but foie gras is just plain cruelty. So many countries have banned it, you'd think that would tell you something. I guess you're just a little too dim to get the message though.

This book is nothing but another way to paint over the truth. Too paint over all the ugliness of this industry and pretend it doesn't exsist

Oh, and evs, humans are OMNIVORES, not carnivores (which you didn't even spell right by the way). Thank you and A Customer for adding to my theory that foie gras eaters suffer from some sort of brain damage.