By Michael A. Ginor
with Mitchell A. Davis
Foie gras, the most sumptuous of all culinary delights, has emerged as one of the most enduring and high profile ingredients of the 1990's. Study any four-star restaurant's offering and you will find it ingeniously prepared in all manner of ways, whether hot or cold, roasted, grilled, or sautéed, whole or sliced, served as an appetizer or as the main course. The presence of foie gras on menus across the country amply signifies that this 5000 year-old delicacy has become a staple of every chef's repertoire.
Essentially unknown in the United States a decade ago, discriminating diners and chefs alike can thank Michael A. Ginor for bringing this delectable food to the tables of fine restaurants. Ginor, through his company, Hudson Valley Foie Gras, has spent the better part of his life introducing Americans to the pleasures of foie gras. Personally acquainted with the most respected chefs in the world, Ginor, along with Mitchell A. Davis, unite their love of foie gras and unique culinary skills with a tantalizing gallery of "signature recipes," strikingly captured by renowned fashion photographer Gideon Lewin, in their eloquently-written new book, Foie Gras...A Passion.
Foie Gras...A Passion is the first comprehensive English language book to focus exclusively on this gastronomic delight. Surpassing mere reference or recipe books, Foie Gras...A Passion proves to be of interest to readers at all culinary skill levels, from the simply curious food enthusiast to the trained food and beverage professional, and offers something for everyone, from history buffs, to photography fanatics, to cookbook collectors. The text begins with the elaborate history of foie gras, thoroughly researched by noted food historians Jane Ziegelman and Andrew Coe. A fascinating story emerges, detailing the illustrious journey this delicacy made from the banquets of Egyptian Pharaohs to the white tablecloth establishments of today, and the influence it had on the culinary development of most traditional cuisines. Foie Gras...A Passion also uncovers little known facts about the crucial role Jewish culinary tradition has played in the evolution of this wonderful food. Surprisingly, Jewish cooking and culture is the thread that connects the historical tapestry of foie gras, weaving together its ancient origins with modern developments.
The main body of this book devotes itself to the versatility of foie gras and the personal creativity it inspires in chefs from around the world. Professional chefs and restaurateurs will turn to this lavish book to gain knowledge and inspiration, and epicures will use it to learn how to prepare foie gras from the masters. Charlie Trotter (Charlie Trotter's, Chicago), Jacques Pepin (Dean of Special Programs, French Culinary Institute, New York, NY), Jean-Louis Palladin (Napa, Las Vegas, NV, and Palladin, New York, NY), Thomas Keller (The French Laundry, Yountville, CA), Emeril Lagasse (Emeril's, New Orleans, LA) and other great chefs share their secrets for serving this luscious food. The wide array of dishes demonstrates that while foie gras may once have been deeply rooted within European tradition, its unique qualities have allowed it to be incorporated into every type of cuisine.
Recipes in the book include:
Foie Gras...A Passion also includes a section written by Kevin Zraly, noted wine expert and author of The Windows on the World Wine Course, which offers a new look at wine and foie gras pairing. Each recipe in the book is paired with wines chosen by its chef or restaurant sommelier. The book also contains two glossaries, the first being a grouping of foie gras related terms. The second is a general culinary glossary. A selective list of sources for the ingredients mentioned throughout the book is also provided.
Foie Gras...A Passion pays homage to an irresistible food that Ruth Reichl, now Editor-in-Chief of Gourmet magazine, has called "the ultimate guilty pleasure." Foie Gras...A Passion is a necessary addition to every culinary library. This scholarly reference work and delightful recipe book promises sumptuous reading for the epicure in everyone.
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. Mitchell A. Davis is Publications Director at The James Beard Foundation. Jane Ziegelman and Andrew Coe collaborate on writing projects about food and travel. Gideon Lewin has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.
Foie Gras. ..A Passion
By Michael A. Ginor
with Mitchell A. Davis
Published by John Wiley & Sons, Inc.
Cloth: $49.95, September 1999
Information provided by the publisher.
This page created December 1999
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