Foie Gras Magret And Other Good Food From Gascony
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Foie Gras Magret And Other Good Food From Gascony
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Author : André Daguin
language : en
Publisher: Random House Incorporated
Release Date : 1988
Foie Gras Magret And Other Good Food From Gascony written by André Daguin and has been published by Random House Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cooking categories.
Gathers traditional regional French recipes for soups, salads, vegetables, seafood, poultry, meat, game, stews, sauces, and desserts
The Foie Gras Wars
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Author : Mark Caro
language : en
Publisher: Simon and Schuster
Release Date : 2009-03-10
The Foie Gras Wars written by Mark Caro and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-10 with Cooking categories.
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Contested Tastes
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Author : Michaela DeSoucey
language : en
Publisher: Princeton University Press
Release Date : 2018-12-04
Contested Tastes written by Michaela DeSoucey and has been published by Princeton University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-04 with Social Science categories.
An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or geese that have been force-fed through a tube—has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras—and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of “gastropolitics,” and the complexities of what it means to identify as a “moral” eater in today’s food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.
Foie Gras
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Author : Norman Kolpas
language : en
Publisher: Reaktion Books
Release Date : 2021-04-10
Foie Gras written by Norman Kolpas and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-10 with Cooking categories.
Few ingredients inspire more soaring praise and provoke greater outrage than foie gras. Literally meaning “fat liver,” foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired famous writers, artists, and musicians including Homer, Herman Melville, Isaac Asimov, Claude Monet, and Gioachino Antonio Rossini. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.
Outlaw Cook
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Author : John Thorne
language : en
Publisher: Macmillan + ORM
Release Date : 1994-10-31
Outlaw Cook written by John Thorne and has been published by Macmillan + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-10-31 with Cooking categories.
In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.
Federal Register
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Author :
language : en
Publisher:
Release Date : 1990-11
Federal Register written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-11 with Administrative law categories.
Food Arts
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Author :
language : en
Publisher:
Release Date : 2005
Food Arts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Food industry and trade categories.
Duck Season
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Author : David McAninch
language : en
Publisher: Harper
Release Date : 2017-03-07
Duck Season written by David McAninch and has been published by Harper this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-07 with Travel categories.
A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best meals of his life. Though he’d been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing. McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life. With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.
The New York Times Magazine
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Author :
language : en
Publisher:
Release Date : 1992-11
The New York Times Magazine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-11 with Arts categories.
Library Journal
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Author :
language : en
Publisher:
Release Date : 1993
Library Journal written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Libraries categories.