With the ban on foie gras in California, I think it’s time to take a closer look at just what foie gras means in French culinary tradition and how it came to be. This post appeared a few years ago, but like tradition, not much has changed, except that some misguided purists want to impose their beliefs on others. Enchanting photos of grey geese and sleek ducks, truffle-hunting dogs and pigs — all signs of autumn in the French countryside. […]

Categories: Agriculture, Cooking, Foie gras, France, French Cooking • Tags: Cuisine Francaise, Ducks, Foie Gras, France, French Cooking, Gavage, Geese, Madeleine Kamman, Recettes, Recipes