Synopses & Reviews
An updated and expanded editon of The Fifth Quarter, complete with the addition of striking color food photography throughout Destined to become an instant classic, this is the only book currently in print dedicated exclusively to offalthe culinary term used to refer to the entrails and internal organs of a butchered animal, a subject currently enjoying a resurgence in both popularity and fashion. Here is offal in all its many and surprising forms; a wonderful array of recipes ranging from the sensual appeal of foie gras and cod's roe, to the more challenging demands of testicles and intestines. Drawing on recipes and traditions from all over the world, Helou invites readers to embrace a whole range of unusual and exciting tastes and textures; lamb's tongue and sweetbreads, pig's trotters and sheep's brains, chicken livers and ox heartsall find a place in this wonderfully uncompromising book, alongside calf's trotters and tripe, fish heads, and sheep's lungs. Includes metric measurements.
Review
"A must for any true offal enthusiast, and a fascinating reference work." Independent
Review
"Some cooks are monomaniacs, which is why Anissa Helou's . . . offal cookbook will be a hit." Guardian
Synopsis
A classic book of recipes that shows just how versatile and delicious offal can be.
Synopsis
Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.
About the Author
Anissa has written a number of books about the food of the Levant region including the cuisines of Lebanan and the street food of Morocco and the Mediterranean as well as on the delightful dishes that go to make up mezze. Her pioneering book on the uses and delights of offal, The Fifth Quarter, was published by Absolute Press in 2005. Offal: the Fifth Quarter is a reissue of this outstanding title.