Once considered "a most exquisite feather in the cap of French gastronomy," according to Alain Ducasse, foie gras has risen to its worldly status as the ultimate luxury, as essential to elegant dining as caviar and champagne. Now Michael Ginor, a name synonymous with foie gras, and his coauthor Mitchell Davis have created the most complete reference and recipe book available on this delectable subject. Embarking on a fascinating journey through time and place, Foie Gras . A Passion traces centuries of culinary exaltation of this seductive delicacy-from its origins in ancient Egypt, through the Roman Empire, to its role in French haute cuisine and its versatile and creative contribution to modern gastronomy in the United States and abroad. Foie Gras . A Passion combines a comprehensive overview of foie gras history, production, and cooking techniques with a spectacular showcase of over 80 dazzling recipes by many of the world's most renowned chefs, including Emeril Lagasse (Emeril's, New Orleans), Jacques Pépin (French Culinary Institute, New York), Charlie Trotter (Charlie Trotter's, Chicago), and many others. Recipes include helpful chef notes, and information on appropriate wine and foie gras pairings from noted wine expert Kevin Zraly. Beautifully produced and illustrated with nearly 150 historical illustrations and striking full-color photographs from renowned photographer Gideon Lewin, Foie Gras .

A Passion is a serious book for the serious food lover-a must-have selection for any culinary library.