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)
Key Phrases: pâté manufacturers, rendered foie gras fat, foie gras industry, Chef Notes, Special Equipment, United States (more...)

Editorial Reviews

Amazon.com Review
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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Product Details

• Hardcover: 352 pages
• Publisher: Wiley; 1 edition (August 20, 1999)
• Language: English
• ISBN-10: 0471293180
• ISBN-13: 978-0471293187
• Product Dimensions: 11 x 8.5 x 1.1 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #345,636 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

52 of 67 people found the following review helpful:

5.0 out of 5 stars FOIE GRAS;A PASSION AND JUSTLY SO, February 18, 2000

By	CHEF JOHN MANTROM (Dothan, Alabama) - See all my reviews

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!

27 of 37 people found the following review helpful:

4.0 out of 5 stars A true Lover, December 9, 2000

By	F&B "[e-mail]" (Latin America) - See all my reviews

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.)

12 of 16 people found the following review helpful:

3.0 out of 5 stars Great recipes, but too much history, February 12, 2007

By	Angel A. Rebollo "Angel A Rebollo" (Miami Beach, FL USA) - See all my reviews (REAL NAME)

The recipes are great, well explained, and with phenomenal pictures. I also enjoyed learning how ducks are farmed and how the force-feed process works, so I can better understand why animal right rights activists complain.

However, I find it unacceptable to see so many pages dedicated to the history of Foie Gras, while only 2 pages cover a key part of cooking foie gras, which is how to clean and prepare it. And there are no pictures of that procedure.