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Article: Cookbook author shares his passion for foie gras.(Arts and Lifestyle)
- Article from:
- The Boston Herald
- Article date:
- March 8, 2000
- Author:
CopyrightCOPYRIGHT 2000 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Is there any more luxurious food than foie gras? The fattened liver of geese and ducks has become a staple on the menus of the finest restaurants across America, much beloved by discerning diners.
In his new book, "Foie Gras: A Passion," Michael Ginor, co-founder of Hudson Valley Foie Gras, the world's largest producer, traces the history of this most decadent of delicacies and offers 80 sumptuous recipes from some of the world's most respected chefs.
"Foie gras dates back 5,000 years," Ginor said during a recent visit to Boston. "I actually went to see the hieroglyphics, which are still preserved in the Louvre, of foie gras being produced and fed to ...