HISTORY. Ancient Origins. Early European Tradition. Origins of Haute Cuisine. Le Grand 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. Foie Gras Facts. RECIPES. Chef Biographies. Foie Gras Glossary. Culinary Glossary. Sources. Index.

About the Author

MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.

Reviews

"...over 80 recipes from leading chefs...illustrated with photography" (Restaurant, 10 November 2004)

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Table of Contents

About the Author

Reviews