Offal: The Fifth Quarter

About this book

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 cods 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; lambs tongue and sweetbreads pigs trotters and sheeps brains chicken livers and ox heartsall find a place in this wonderfully uncompromising book alongside calfs trotters and tripe fish heads and sheeps lungs. Includes metric measurements.