As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat.
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As foie gras has emerged from its formerly obscure luxury-item status to become an everyday foodie favorite, the methods of its production have fallen under fervent inquiry. Caro joins in the debate about what people know--and what they choose not to know--about what they eat.
Read Less
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Seller's Description:
Very Good. Very Good condition. Like New dust jacket. With remainder mark. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
Fine in fine dust jacket. SIGNED by author on title page (signature only). 1st edition, 1st printing, complete number line. As new except for mild rubbing to dust jacket. Sewn binding. Cloth over boards. With dust jacket. 357 p. Audience: General/trade. The simmering debate over the ethics of force-feeding fowl to produce fatty livers for gourmet treats. Caro is a food writer and reporter for The Chicago Tribune. Where possible, all books come with dust jacket in a clear protective plastic sleeve, sealed in a ziplock bag, wrapped in bubble wrap, shipped in a box.
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