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 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). |
Foie Gras
A
Passion
by Michael A. Ginor
Wiley, 1999.
Order
a copy
|
