Most home cooks will go their entire lives without cooking foie gras. Granted, among all the tragedies in this wicked world, that is a minor one. But it does raise the question of why anyone would write a cookbook dedicated solely to this most luxurious of luxury ingredients.
Plainly, Michael Ginor's "Foie Gras, a Passion" (John Wiley, $49.95), is not intended for everyday use. But that is not to downplay its charms, which are considerable. "Foie Gras" is an exercise in monomania of the most appealing sort. Ginor, who runs one of only a handful of foie gras producers in this country, sees the world through a foie gras prism.