by Michael A. Ginor

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."

Foie Gras is 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)

• 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.

Contents

Recipe Contents

Foie Gras...A Passion

History
Ancient Origins
Early European Tradition
Origins of Haute Cuisine
Beyond France: Nineteenth-Century Jewish Cooking
The Twentieth Century

Production
Between the Duck and the Egg
Animal Rights

Foie Gras Primer
Nutrition
Pairing Wine with Foie Gras by Kevin Zraly
Foie Gras Facts

Recipes

Acknowledgments
Chef Biographies
Foie Gras Glossary
Culinary Glossary
Sources
Index

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