000 | 03421cam a2200397 i 4500 | ||
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005 | 20211102150658.0 | ||
008 | 980824s1999 nyua 000 0 eng d | ||
010 | _a 98041794 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0471293180 _qcloth |
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020 |
_a9780471293187 _qcloth |
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035 | _a(ATU)b10274376 | ||
035 | _a(DLC) 98041794 | ||
035 | _a(OCoLC)39787143 | ||
040 |
_aDLC _beng _erda _dATU |
||
050 | 0 | 0 |
_aTX750 _b.G56 1999 |
082 | 0 | _a641.812 | |
100 | 1 |
_aGinor, Michael A. _q(Michael Aeyal) _eauthor. _9262228 |
|
245 | 1 | 0 |
_aFoie gras : _ba passion / _cMichael A. Ginor [and others] ; photographs by Gideon Lewin ; food styling by Elizabeth Duffy. |
264 | 1 |
_aNew York : _bWiley, _c[1999] |
|
264 | 4 | _c©1999 | |
300 |
_axiv, 338 pages : _bcolour illustrations ; _c29 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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505 | 0 | 0 |
_tHistory -- _tAncient Origins -- _tEarly European Tradition -- _tOrigins of Haute Cuisine -- _tLe Grand Cuisine -- _tBeyond France: Nineteenth-Century Jewish Cooking -- _tThe Twentieth Century -- _tProduction -- _tBetween the Duck and the Egg -- _tAnimal Rights -- _tFoie Gras Primer -- _tNutrition -- _tPairing Wine with Foie Gras -- _tFoie Gras Facts -- _tRecipes -- _tChef Biographies -- _tFoie Gras Glossary -- _tCulinary Glossary -- _tSources -- _tIndex. |
520 | _a""When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!"; ; --Alain Ducasse, Chef-Restaurateur; ; ; "At last, the perfect gift for the voluptuary."; ; --Gael Greene, New York magazine; ; ; "An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library."; ; --Jean-Louis Palladin, Chef-Restaurateur; ; ; "Foie Gras ... A Passion is an exercise in monomania of the most appealing sort."; ; --Russ Parsons, Los Angeles Times; ; ; "This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate."; ; --Ferdinand Metz, President, The Culinary Institute of America; ; ; "As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs."; ; --Food & Wine's Best of the Best"--Publisher description. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aFoie gras _9326276 |
|
650 | 0 |
_aCooking (Foie gras) _9329132 |
|
856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley041/98041794.html |
907 |
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