Comments on: A Hunger Artist Visits Hudson Valley Foie Farm

By: Lester Hunt

Lester Hunt — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Michael! I teach “animal rights” issues and find that slide show a potentially valuable resource.

By: Lester Hunt

Lester Hunt — Tue, 30 Nov 1999 06:00:00 +0000

Sorry about the posting three times. I can’t figure out what causes that.

By: Jason

Jason — Tue, 30 Nov 1999 06:00:00 +0000

I’m not sure if anyone is aware of this but I barn where Hudson Valley store their ducks burned to the ground with over 15,000 of their ducks. I suspect priced will go through the roof.

By: Barbara B

Barbara B — Tue, 30 Nov 1999 06:00:00 +0000

Significant Seven, right up there with Buffy the Vampire Slayer! Hehehe

By: Drew

Drew — Tue, 30 Nov 1999 06:00:00 +0000

MR-

Love you, love your books, heck, even love your hair.

But, fer chrissakes, how about hawking the book via the local independent bookstore? Does Amazon really need the business?

See you Sunday at Book Passage!

Cheers!

By: Kevin

Kevin — Tue, 30 Nov 1999 06:00:00 +0000

Congratulations on the new book – can’t wait to check it out!

By: kristin

kristin — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Michael for writing such a terrific book. Got my copy yesterday and I am really enjoying your opinion on all things stock, salt, eggs, tools and all the other useful things. (tools no self respecting chef would be caught dead with, very useful.) This will sit right next to my copy of Larousse Gastronomique as I try to continue to improve my skills as a cook. Thanks again so much.

By: Lester Hunt

Lester Hunt — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Michael! I teach “animal rights” issues and find that slide show a potentially valuable resource.

By: Lester Hunt

Lester Hunt — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Michael! I teach “animal rights” issues and find that slide show a potentially valuable resource.

By: jsmeeker

jsmeeker — Tue, 30 Nov 1999 06:00:00 +0000

Michael,

Don’t forget to update the main portion of your website to mention “Elements”

By: Darcie

Darcie — Tue, 30 Nov 1999 06:00:00 +0000

I tried two bookstores here before finally and ordering from Amazon. It shipped today! Good news is the friendly clerk at the indy bookstore said he would order some copies so I’ll probably buy some there as gifts.

By: jim miscedra

jim miscedra — Tue, 30 Nov 1999 06:00:00 +0000

I need to learn to run a “spell-check” before I post.

By: Foodie in the 'Nati

Foodie in the 'Nati — Tue, 30 Nov 1999 06:00:00 +0000

Can’t wait to read this book! I was a “cook” in a past life–before my never ending toils in graduate school (“cook” title loosely applied…it’s not like I worked in fast food, but I’m not sure my former job gives me a lot of cooking street cred). Anytime I get down about my graduate student lot in life, I go back to food–cooking something new, reading, shopping at Jungle Jim’s–and life is good again. This book will be a lovely addition to my collection. I’m stoked you’ll be visiting the Joseph Beth in Cincinnati–it’s on my calendar. Wouldn’t miss it!

By: WalktheLine

WalktheLine — Tue, 30 Nov 1999 06:00:00 +0000

The poor duckies…Anyhoo, have you ever heard of The Tattered Cover bookstore, Michael? I believe it is world renowned~ Or atleast a legend in Denver~ Love the book!

By: WalktheLine

WalktheLine — Tue, 30 Nov 1999 06:00:00 +0000

And, btw, the “poor duckies” comment was for the ones who caught fire.
Oh so many years ago when I was at JWU Denver, my Meat Cutting Chef Instructor would say “I love being at the top of the food chain!”
PS-That “thing” in the slide show that DelGrosso didn’t know…was that an air injector?

By: Claudia

Claudia — Tue, 30 Nov 1999 06:00:00 +0000

Oh, and not that you need another NYC book-signing, but Melanie Dunea, who produced My Last Supper and shot the book jacket for Nasty Bits, had HER book signing a week or so ago in the Time Warner Building – where they have Williams-Sonoma, Per Se, Masa AND a Borders, as you know. But I’m thinking your desperate and despondent fans in LA, Pheonix, etc., must have some similar kind of venue. God help us, even Bourdain is doing Mall of America! (Though he has not sunk so far as The Mall at Short Hills!)

Michael, does your PR/publisher plot out the pit stops for you, and do they base it solely on the book-buying market? I’m still kind of surprised that both you and Bourdain are bypassing LA this time around. (I’m not complaining, personally, since you two have NYC covered – but I am wondering.)

By: Jeannie

Jeannie — Tue, 30 Nov 1999 06:00:00 +0000

Just bought my book at the Borders on Michigan Avenue in Chicago. Skimmed through it while I was waiting in line to checkout and look forward to reading it. The first definition I went for was gastrique. I did wonder what exactly it was…

By: The Foodist

The Foodist — Tue, 30 Nov 1999 06:00:00 +0000

Congrats on the release, looking forward to your CIA visit…which hopefully by then Ill have a copy and some of it read.. if not, shame on me!

By: Dennis

Dennis — Tue, 30 Nov 1999 06:00:00 +0000

Bought the new book yesterday. Between you and Bourdain’s Les Halles cookbook, I think I am now beaten down enough to finally make some veal stock.

By: jim miscedra

jim miscedra — Tue, 30 Nov 1999 06:00:00 +0000

michael,

The very thing happened in merry old Poughkeepsie, a mere 5 miles north of the CIA, when I went to the B&N last night. I had pre-ordered the book. Lotta’ good that did me. No luck. An e-mail that arrived at my home 15 minutes after I left the store let me know it was ready for pick-up. sigh. Anyways, I will pick-up my “everyday use” copy tonight. I will, of course, buy and additional one or two at the CIA for yuu to sign in November. I assume the signing is open to the public. By the way, you should have insisted on defacing your new book, by including “as seen on the Food Network”, then you could have be on the top-shelf at B&N next to the Deen boys.

I am also hopeful Bob del Grosso will attend your signing, as I would love to thank him in person for the salsa di pomodori recipe he posted months ago. It has become a weekly staple in our home and is especialy helpful when time is precious. The only substitution we make occassionally is to substitue the Muir Island Fire roasted tomatos. Awesome.