OP: Foie Gras: A Passion
Shipping calculated at checkout
John Wiley & Sons, Inc., New York, 1999. Hardcover. Very Good Plus.
Despite its ubiquity on fine dining menus across the country, foie gras was, in the early 1990s, difficult to come by in the US. Its supply and quality was inconsistent at best, which is what inspired Michael Ginor (d. 2022) to co-found Hudson Valley Foie Gras, becoming one of just two US producers of the controversial delicacy.
Ginor’s 1999 book, Foie Gras: A Passion, offers an in-depth history of duck liver production and consumption, augmented with recipes contributed by renowned chefs:
- Marc Haeberlin gives us tripe salad with foie gras and fava beans
- Arun Sampathavivat offers a lemongrass-infused, Thai spiced terrine
- Gray Kunz makes a ballotine of foie gras with pan-seared quail, crisped duck skin, mirin aspic, and tangerine glaze
- Nobu Matsuhisa shares miso-marinated foie gras with fried shiso
- Anne Rosenzweig surprises with a foie gras club sandwich
These and 75 other recipes demonstrate the limitless potential of a beloved ingredient.
Our copy is in Very Good Plus condition, totally clean and unmarked. The jacket shows minimal wear and slight rippling but no chipping or tears. Later printing.
