Foie Gras: A Passion

A passion for Foie was his legacy.RIP and thanks for sharing.

I was thrilled to discover this lovely book and promptly gave it as a gift to a dear friend who loves to cook. I also sent a pound of foie gras under separate cover to accompany the book. My pal was thrilled to receive these companion gifts. As for those who complain about the complexity of the recipes - I think they are missing the point. Many, many years ago, the very first $40 cookbook - a Four Seasons cookbook - contained a recipe that called for the marrow of a thrush's spine. Even today in NYC, there are perhaps a very small number of chefs who would be able to find such an ingredient but that was not the point back then and it is not today. First and foremost, beautiful cookbooks are meant to provide a delicious read. This one does that and more. The book is a work of art, in addition to providing how-to prepare advice from a source with extraordinary first-hand knowledge.

One of our most revered and lusted after foods is Foie Gras. This book takes you down that rabbit hole of all you can do with it and all I can say is this book is evil in that regard. Sharpen your cooking skills because as simple as some of the recipes are, they do require your strict attention when dealing with such and expensive ingredient. It is an exceptional book about an amazing food and anyone who cooks or is a foodie will thank you a hundred times over for give it to them as a gift. Don't wait. Buy it for yourself and get ready to drool.

I learned allot about the process to make foie gras, and more importantly, feel less guilty about loving it! They are much more humane in the process to make foie gras than in the past, so my compassion for animals and the love of the product can live in harmony now! beautiful book, incredible recipes.

A must have for the serious (and happy) cook. Will make you want to rush out to your local foie gras easy mart, mortgage the house, sell the car, cash in your IRA and get cooking.

Extraordinary book!Very good recipes with really great photos.Exceptional creativity. The best book about foie gras I've ever read.

Perfect! Thanks!

When I first found Michael Ginor's book, eons ago (1999), I literally could not believe my eyes. What amazed me most is the variety of ways chefs from around the world use foie gras from raw to salt cured to wrapped in nori to cooked to...whatever. Hence, I embarked on a journey: try as many recipes as I could. And it has been a long journey, but so rewarding. Of course I would use only foie gras from Michael's farm, which has proven to be the most consistent fois gras I ever used over the last few decades, whether in France or here in the US of A. I must confess that André Daguin's (Ariane's father) book (Foie Gras, Magret, and Other Good Food From Gascony) was my reference until then. I still keep it on the shelves with other masterpieces of cuisine litterature.