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9781789143775

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An engrossing story about one of the world's most contentious, polarizing foods. This book may read as either tantalizing or repugnant, depending on the reader's perspective, a dichotomy that makes foie gras so compelling. Kolpas does a great job of mixing historical and literary references with foie gras facts and practical advice that would be impressive just for the research required. Thankfully, Kolpas doesn't just stop at the library stacks in telling this tale. --Joshua Lurie, founder of Food GPS Foie gras is an icon of the classic French kitchen. Kolpas not only deftly explores the history and culture of this regal dish but also thoroughly investigates and explains the ethical issues and controversies that constantly swirl around it. The result is an enthralling story perfect for any food lover who is intrigued by this one-of-a-kind ingredient. --John Rivera Sedlar, award-winning chef and author

A savory, unctuous delight, foie gras ranks near the top of a gourmet's most prized and coveted gustatory pleasures. . . . Kolpas inventories foie gras' appearance in literature (Melville, Maugham), art (Monet), and even music (Rossini). Full color pictures entice, and Kolpas's enthusiasm shines forth throughout, yet, he refrains from belittling foie gras' adversaries. * Booklist * Whether the recent decision of Fortnum & Mason to stop selling foie gras has you applauding or appalled will depend on where you stand when contemplating this French delectable. Kolpas's work will probably not be of interest to the former camp, but the latter is treated to a summary of the 4,500 year history of foie gras, from Ancient Greece, Egypt, and Rome, to Jewish cooks in the Middle Ages, Escoffer's 85 recipes, and its role in Hungarian cuisine. * The Field * Kolpas argues that overfeeding geese mimics what pre-migratory birds do naturally, and our disapproval betrays an ignorance of bird physiology. . . . [An] excellent, brief chronicle of foie gras. * The Spectator * An engrossing story about one of the world's most contentious, polarizing foods. This book may read as either tantalizing or repugnant, depending on the reader's perspective, a dichotomy that makes foie gras so compelling. Kolpas does a great job of mixing historical and literary references with foie gras facts and practical advice that would be impressive just for the research required. Thankfully, Kolpas doesn't just stop at the library stacks in telling this tale. -- Joshua Lurie, founder of Food GPS Foie gras is an icon of the classic French kitchen. Kolpas not only deftly explores the history and culture of this regal dish but also thoroughly investigates and explains the ethical issues and controversies that constantly swirl around it. The result is an enthralling story perfect for any food lover who is intrigued by this one-of-a-kind ingredient. -- John Rivera Sedlar, award-winning chef and author

A savory, unctuous delight, foie gras ranks near the top of a gourmet's most prized and coveted gustatory pleasures. . . . Kolpas inventories foie gras' appearance in literature (Melville, Maugham), art (Monet), and even music (Rossini). Full color pictures entice, and Kolpas's enthusiasm shines forth throughout, yet, he refrains from belittling foie gras' adversaries. * Booklist * Kolpas argues that overfeeding geese mimics what pre-migratory birds do naturally, and our disapproval betrays an ignorance of bird physiology. . . . [An] excellent, brief chronicle of foie gras. * Spectator * Whether the recent decision of Fortnum & Mason to stop selling foie gras has you applauding or appalled will depend on where you stand when contemplating this French delectable. Kolpas's work will probably not be of interest to the former camp, but the latter is treated to a summary of the 4,500 year history of foie gras, from Ancient Greece, Egypt, and Rome, to Jewish cooks in the Middle Ages, Escoffer's 85 recipes, and its role in Hungarian cuisine. * The Field * An engrossing story about one of the world's most contentious, polarizing foods. This book may read as either tantalizing or repugnant, depending on the reader's perspective, a dichotomy that makes foie gras so compelling. Kolpas does a great job of mixing historical and literary references with foie gras facts and practical advice that would be impressive just for the research required. Thankfully, Kolpas doesn't just stop at the library stacks in telling this tale. -- Joshua Lurie, founder of Food GPS Foie gras is an icon of the classic French kitchen. Kolpas not only deftly explores the history and culture of this regal dish but also thoroughly investigates and explains the ethical issues and controversies that constantly swirl around it. The result is an enthralling story perfect for any food lover who is intrigued by this one-of-a-kind ingredient. -- John Rivera Sedlar, award-winning chef and author

Author Information

Norman Kolpas is a widely published writer and editor on lifestyle topics including food, art, architecture, and travel based in Los Angeles. The author of more than 40 published books, he also writes for magazines including Southwest Art and Western Art & Architecture.

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