FoieGras news

Is banning foie gras justified for health and cruelty concerns?

San Francisco Chronicle (blog) - Feb 22, 2012
My blog posts on foie gras last week fueled loads of comments on both sides of the issue. In addition to the what was written there, I also received scores of emails about the issue. I'd like to respond to one in particular that sums up the anti-foie ...

Bread & Butter: Mill Valley's Passot passionate about foie gras and freedom

Marin Independent-Journal - Feb 22, 2012
Proceeds from the event will benefit CHEFS, the Coalition for Humane and Ethical Farming Standards, and its fight against the foie gras ban in California, which goes into effect July 1. Passot is empathic about his support of foie gras.

Burrata Cheese Ravioli, Burger with Foie Gras, 'snowball tiramisu'–chow time ...

Inquirer.net

Inquirer.net - Feb 22, 2012
For starters, have a custard of foie gras served in a shot glass. Then experience the signature burger topped with—what else—foie gras, or the quail filled with the same. The King Crab is also to die for. Podium 6, Four Seasons Hotel Hong Kong, ...

Foie Gras - premium items on eBay

BRONZE GOOSE pate de foie gras PETA French liver sculpture statue Broge Kilrain

FRENCH MINERVA MASCARONS FOIE GRAS 2 PC SET

12 Tins Rougie French Gourmet Food Bloc Duck Foie Gras EA 4.8oz Easter Gift

>> Go to all great Foie Gras deals on eBay

Foie Gras books

Les Petits Macarons: Colorful French Confections to Make at Home

by: Kathryn Gordon, Anne E. McBride

Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd.
>> More info on Amazon

The Art of Living According to Joe Beef: A Cookbook of Sorts

by: David McMillan, Frederic Morin, Meredith Erickson
Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.

In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine.
>> More info on Amazon

The French Laundry Cookbook

by: Thomas Keller
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
>> More info on Amazon

Molecular Gastronomy: Exploring the Science of Flavor

by: Hervé This

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating.
>> More info on Amazon

>> Go to all Foie Gras books

Foie Gras pictures on the web

Foie Gras videos

14 5

Anthony Bourdain on No Reservations, Foie Gras Not Cruel

Bourdain visits a foie gras farm, talks to a vet and discovers the truth about foie gras.

0 0

Kate Winslet Exposes Foie Gras Cruelty

Kate Winslet narrates this shocking undercover footage of the torture that ducks and geese endure in foie gras production. Read More: bit.ly

4 0

Dan Barber: A surprising parable of foie gras

www.ted.com At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

5 0