| Details | | Publication Date: | 1999-09-03 | | Editor: | Michael A. Ginor | | Edition Description: | Illustrated |
| Size | | Length: | 338 pages | | Height: | 11.5 in | | Width: | 9.0 in | | Thickness: | 1.0 in | | Weight: | 54.7 oz |
Publisher's Note
"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 delectable as foie gras itself -- a complete look at the savory secrets of this ancient and classic delicacy, from legend to table Over the last few years, foie gras has become, as Ruth Reichl has written in the New York Times, "the dish that no restaurant can do without...the ultimate guilty pleasure." Now foie gras producer Aeyal Michael Ginor has produced the most complete reference and recipe book available on the subject. It brings together comprehensive coverage of foie gras history, production, and cooking techniques with the mouth-watering recipes of 75 chefs from around the world, including Emeril Lagasse (Emeril's, New Orleans), Jacques Pepin (French Culinary Institute, New York), and Charlie Trotter (Charlie Trotter's, Chicago). Beautifully produced and filled with stunning full-color photographs, Foie Gras is sumptuous reading for the epicure in everyone.
Industry Reviews
"[W]orth reading for the opening monograph, which elegantly summarizes the history of European haute cuisine while tracing foie gras from Egypt to modern Europe....Anyone wishing to indulge in luxurious if reprehensible excess at home will find useful instructions and an impressive variety of recipes from dozens of well-known chefs."
New York Times Book Review - Corby Kummer (12/05/1999)
“…over 80 recipes from leading chefs…illustrated with photography” (<i>Restaurant</i>, 10 November 2004)
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