From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
Though I lived through the actual Fois Gras Wars in Chicago, my only real up-close view of them was at Hot Doug's. Read morePublished 11 months ago by Pat Byrnes
"One argument that has never flown with me is that foie gras should be easy to ban because it's an unnecessary, decadent luxury. Read morePublished on March 11, 2013 by Stasi
A fascinating and entertaining book. I felt the author treated people on both sides of the issue very fairly. It didn't change my view of foie gras but will it change yours?Published on November 14, 2012 by Amazon Customer
I've eaten Foie Gras on several occasions and while I'm not necessarily a huge fan, I do enjoy its velvety richness from time to time when paired with good meats and wine. Read morePublished on October 22, 2012 by Sibelius
Caro does a thorough and excellent job of outlining the issues surrounding foie gras, the cultural clash involved in questions about whether we should consumer it, and a very... Read morePublished on April 12, 2011 by E. Blenz-Clucas
I may be one un-sophisticated farm girl, but I would not advise anyone in a bookclub at least to read this. The author goes from one gross thing to another. Read morePublished on August 23, 2010 by Jean Newman
This is a book about a very nice gourmet food product. In fact most people probably haven't heard of it, and if they have, they probably don't even know what it is. Read morePublished on May 18, 2010 by Eric Byers
I got this book on a whim because it sounded interesting, and I was pleasantly surprised at just how interesting it was. Read morePublished on March 17, 2010 by Nadyne Richmond
If you know what foie gras is, then you know about the flap caused when the animal rights community took up the cause of the poor ducks and geese who must "suffer" before... Read morePublished on February 2, 2010 by Eric Sedensky