Cover image for Foie gras : a passion
Foie gras : a passion
Ginor, Michael.
Personal Author:
Publication Information:
New York : J. Wiley & Sons, [1999]

Physical Description:
xiv, 338 pages : illustrations (some color) ; 29 cm
General Note:
Includes index.
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX750 .G56 1999 Adult Non-Fiction Central Closed Stacks-Oversize

On Order



"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

Author Notes

MITCHELL DAVIS is Publications Director at the James Beard Foundation. 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. JANE ZIEGELMAN is a food and travel writer.

Reviews 2

Booklist Review

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

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Ancient Origins
Early European Tradition
Origins of Haute Cuisine
Le Grand Cuisine
Beyond France: Nineteenth-Century Jewish Cooking
The Twentieth Century
Between the Duck and the Egg
Animal Rights
Foie Gras Primer
Pairing Wine with Foie Gras
Foie Gras Facts
Chef Biographies
Foie Gras Glossary
Culinary Glossary