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Buttery foie gras isn't to be taken lightly
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Buttery foie gras isn't to be taken lightly
By KEVIN MILLONZI Providence Journal
Wednesday, May 15, 2002
Sampling different foods is essential to developing not only a
passion for food, but a true understanding of flavors.
It's also important to experience foods that may be unfamiliar,
exotic and even unheard of. That's what makes a home cook a great
cook, and a professional chef a truly great chef.
Even though foie gras has been around since the time of the ...
Related newspaper, magazine, and journal articles from HighBeam Research
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Editor's Choice: Foie gras finds way onto stylish menus.(Brief Article)
Crain's Chicago Business
; Foie gras used to be a rare delicacy served only in the fanciest French dining rooms, but in the last few years, melt-in-your-mouth duck liver has migrated onto the menus of most trendy restaurants in Chicago. And while foie gras terrine is the traditional French preparation, local chefs are
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Larders filled again with foie gras
Chicago Sun-Times
; Rest easy, foie gras lovers. The crisis is over. It's hard to believe that, in the health-conscious '90s, Americans are plunking down large chunks of change for a food the French call "fat liver." But foie gras is so hot that earlier this year, even chefs couldn't get their fill. "There was a
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Restaurateurs See Faux Pas in Ban on Foie Gras [Correction 8/29/06]
The Washington Post
; Don't come between foodies and their foie gras. That was the message sent by Chicago diners who dug into foie gras dishes Monday, on the eve of the city's ban on foie gras taking effect. High-end restaurants had special foie gras tastings to protest the ban, and even a few down-home sandwich and
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Cookbook author shares his passion for foie gras.(Arts and Lifestyle)
The Boston Herald
; 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
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The facts on foie gras.(The Providence Journal)
Knight Ridder/Tribune News Service
; Sampling different foods is essential to developing not only a passion for food, but a true understanding of flavors. It's also important to experience foods that may be unfamiliar, exotic and even unheard of. That's what makes a home cook a great cook, and a professional chef a truly great chef.
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