HISTORY
FOIE
GRAS IN FRANCE
FOIE
GRAS IN THE US
FOIE GRAS GUIDES
SELECTING & PREPARING
GLOSSARY
& COOKING TECHNIQUES
NUTRITIONAL
FACTS
ANIMAL
RIGHTS
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Facts & History: Foie Gras Guides
The following books set forth the fascinating
details of the history of foie gras, production techniques, and
other interesting facts. These books are perhaps the most complete
guides on the subject of foie gras.
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Michael Ginor’s Foie
Gras: A Passion, could be considered the US “bible”
on foie gras. The co-owner and founder of Hudson Valley Foie
Gras in New York state, offers us a much detailed account
of foie gras throughout the ages and also a gallery of mouth
watering recipes by the greatest chefs in Northern America,
all displayed in exquisite color and presentation. There are
nearly one hundred pages devoted to historical and informational
aspects of foie gras, and eighty-three recipes.
Purchase this book at: www.amazon.com
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In his book La grande
histoire du Foie Gras - published in 1993 by Flammarion
and written in French - Silvano Serventi takes the reader
on the journey of foie gras throughout history, celebrates
foie gras with the great French Chefs‚ offers recipes,
and honors the production savoir-faire and the cooking techniques
of rural France in a writing style that is a real treat in
itself. If you can read French, this book is exquisite! Even
without reading the text, the pictures convey a real sense
of the important cultural role of foie gras in France.
Used copies of this book may be available at: www.Abebooks.com
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Sear it; poach it; blanch it; marinate it with
Armagnac, Sauternes, sake, truffles, spices. Serve it with grapes,
raspberries, blueberries, chestnuts, mirepoix, vegetables. You name
it, these two books will take you to foie gras cooking heaven.
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INFO
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