Rating: 
Summary: PETA Radical Reviewers notwithstanding...
Review: It's unfortunate that this book's rating has been artifically lowered by the political rants of a reviewer whose sole purpose was to find a soapbox on which to pontificate against the evils of carnivors. However, if you're serious about the subject, you won't find a better (or more mouthwatering!) treatment.
Rating:
Summary: Sensual Pleasure!
Review: Life is too short not to have this sort of culinary experience often! Divine - decadent - sensuous!!! What more can I add? Now you can have the info to prepare this wondrous food at home (or should I say - in private!). and beautiful pictures to relive or fantasize about the experience. Bon Appetit!
Rating: 
Summary: A passion is no excuse
Review: Many of the most abominable practices in the world have been or still are passions for some people, and are culturally sanctioned just like foie gras is.That doesn't make those practices right. Force-feeding birds, making them suffer intense pain and distress for weeks on end, cannot be justified by any “passionâ€Â. The practice has been outlawed in many countries on the basis of its cruelty, such as Germany, Austria, Danemark, Finland, Italy, the Netherlands and Israel. The European Community has declared it in contradiction with minimal animal welfare, but has not yet had the nerve to explicitly outlaw it. Civilized people don't eat foie gras, and support its ban worldwide. Please sign the online Manifesto by a French anti-foie gras coalition, at http://www.stopgavage.com/ (to sign, click on “signer†on the left).
Rating:
Summary: Foie Gras: A Tragedy
Review: The poor ducks and geese which this "wonderful delicacy" comes from are force-fed to grow an abnormally and painfully large liver. This is absolute cruelty. You may think, hey, they're just animals, but you know what? So are we! How would you feel if someone decided hmm, I want to try some englarged human-liver, and picked YOU as the victim. You'd be stuck in a small cage, forcefed antibiotics to keep you barely alive while you were also forcefed other things to enlarge your liver, also known as giving you a disease. You would be suffering because of intense pain without pain relievers. You'd be miserable and would probably go crazy because of confinement. Then, of course, you would be painfully and inhumanely slaughtered. "I can almost taste a slice of heaven." Wow, if heaven is diseased liver, remind me to go to Hell. Ask any doctor. This enlarged liver is a disease. There are so many other options to choose. Please do not choose cruelty!
Rating:
Summary: Foie Gras: A Tragedy
Review: The poor ducks and geese which this "wonderful delicacy" comes from are force-fed to grow an abnormally and painfully large liver. This is absolute cruelty. You may think, hey, they're just animals, but you know what? So are we! How would you feel if someone decided hmm, I want to try some englarged human-liver, and picked YOU as the victim. You'd be stuck in a small cage, forcefed antibiotics to keep you barely alive while you were also forcefed other things to enlarge your liver, also known as giving you a disease. You would be suffering because of intense pain without pain relievers. You'd be miserable and would probably go crazy because of confinement. Then, of course, you would be painfully and inhumanely slaughtered. "I can almost taste a slice of heaven." Wow, if heaven is diseased liver, remind me to go to Hell. Ask any doctor. This enlarged liver is a disease. There are so many other options to choose. Please do not choose cruelty!
Rating:
Summary: FOIE GRAS;A PASSION AND JUSTLY SO
Review: This book is truly a one volume reference on the subject of foie gras. Mr. Ginor devoted a lot of time into the research of this book, and it shows throughout. Extensive research went into the historical portion. How foie gras came to hold its status is explained. The social and cultural elements are covered and explained. Foie Gras is a subject of controversy, both in regard to health and in regard to "animal rights". The book covers both areas, tactfully and tastefully. His arguments in defense of foie gras are well thought out and historically justified. The recipe section of the book is beautifully done. The presentations are mouthwatering and the photography is gorgeous! The recipes cover the entire spectrum, if it can be done with foie gras, it is in here!. I found a few of the recipes to be a little far fetched, but that is only a matter of my taste, no reflection on the recipe creator, or of the author. A vast majority of them are wonderful! I am anxious to serve tham to my customers! I heartily recommend this book to anyone interested in the subject of foie gras. I feel it to be essential in the reference library of the Professional Chef! Mr. Ginor: Very Nicely Done!
Rating: 
Summary: The definitive English-language book on foie gras.
Review: This book represents an international collaboration of chefs, historians, wine specialists, foie gras producers, photographers, archivists, and a team of researchers. It is the most comprehensive book on the subject and the only source you will need to satisfy you hunger for America's favorite luxury foodstuff--foie gras. Although some of the recipes are complicated, their simple components can be prepared separately and mixed and matched in a variety of ways. Even if you don't cook, but just love to look at glorious pictures of food, or just enjoy reading food history, this is a book you will want to have to complete your cookbook collection. By asking 85 chefs from around the world to cook with foie gras, the range of flavors spans the globe, from Indian to Chinese to Italian to combinations you would never have imagined. I think it will appeal to chefs and home cooks alike, to people with a passion for food or people who just want to know what all the foie gras hype is about.
Rating:
Summary: Great Book
Review: This is the best book I have found on the subject. Like another reviewer said it's a shame the overall score was lowered by political rants of an uneducated reviewer.
Rating: 
Summary: A true Lover
Review: Unlike Ginor, I tried foie gras much younger than him, I was about 10 years old and the same passion (Ginor's) began for me, living in Europe at the time my family and I enjoyed eating foie gras (not in middle east recipes!!) but just on a grilled "pain de campagne". The book is a good approach for newcomers in the business because it explains the history, process etc... The recipes are great because they come out of the normal stuff we are used to, like foie gras au bocal, foie gras au torchon, foie gras saute au sauternes, foie gras with apples etc.. this book goes far beyond that with foie gras tamales, foie gras with poblano chile, foie gras with chutney, surf & Turf foie gras with grapefruit etc.. (a must have if you work or love foie gras) A good source of inspiration for restaurateurs and chefs Great presentation tips (very profesional pics.)
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