As delectable as foie gras itself--a complete look at the savory secrets of this ancient and classic delicacy, from legend to tableOver the last few years, foie gras has become, as Ruth Reichl has written in the New York Times, 'the dish that no restaurant can do without . . . the ultimate guilty pleasure.' Now foie gras producer Aeyal Michael Ginor has produced the most complete reference and recipe book available on the subject. It brings together comprehensive coverage of foie gras history, production, and cooking techniques with the mouth-watering recipes of 75 chefs from around the world, including Emeril Lagasse (Emeril's, New Orleans), Jacques Pepin (French Culinary Institute, New York), and Charlie Trotter (Charlie Trotter's, Chicago). Beautifully produced and filled with stunning full-color photographs, Foie Gras is sumptuous reading for the epicure in everyone.Aeyal Michael Ginor (Great Neck, NY) is cofounder, coowner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the largest and most comprehensive foie gras producer in the world. Mitchell Davis (New York, NY) is Publications Director at the James Beard Foundation.