Destined to become an instant classic, "The Fifth Quarter" is the only book in print dedicated exclusively to offal, 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 hearts--all find a place in this wonderfully uncompromising book, alongside calf's trotters and tripe, fish heads, and sheep's lungs.
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'...for the serious foodie. A superb book that will get a serious work-out in my kitchen. Well done, Anissa.' -- Antony Worral Thomspon
'If you believe that meat-eaters should make the most of the animal (...) then this is the book for you.' -- Waitrose Food Illustrated Magazine
I am delighted that a contemporary food writer has taken on the bold task of writing a book about offal. -- Hugh Fearnley-Whittingstall, from his foreword to the book
'If you believe that meat-eaters should make the most of the animal (...) then this is the book for you.' -- Waitrose Food Illustrated Magazine
I am delighted that a contemporary food writer has taken on the bold task of writing a book about offal. -- Hugh Fearnley-Whittingstall, from his foreword to the book
About the Author
Anissa Helou is the author of 'Lebanese Cuisine', accepted as the definitive book on the subject; it was short-listed for the prestigious André Simon award and named as one of the best cookbooks of 1998 by the Los Angeles Times. Her most recent book, 'Mediterranean Street Food,' described as 'a marvellous book' by the New York Times, is published by Harper Collins in the US. She appears frequently on British television and radio and writes regularly for the Weekend Financial Times. An accomplished photographer and intrepid traveller, she is fluent in French and Arabic as well as English.
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Most Helpful Customer Reviews
14 of 16 people found the following review helpful
This is a great concept, executed with real skill by a writer and cook of obvious talent. There are few "hidden domains" left in the world of food. Offal is certainly one of them. This book, of course, demystifies the subject. You'd expect that. But, it does something far more difficult (at least for someone squeamish like me): with great writing and style, it actually gets you salivating over dishes that you'd never otherwise see or know of. "Calf's heart with prunes" is one example I especially liked reading. This book bravely goes where few have trod, and it's a wonderful exotic journey.
2 of 2 people found the following review helpful
This book offers recipes that you are unable to find elswhere, Anissa brings a new approach to using offal and yet some of these recipes have been around for centuries but brought upto date for the modern taste. This is a must have book for any carnivore or budding charcutier.
9 of 11 people found the following review helpful
This is a great concept, executed with real skill by a writer and cook of obvious talent. There are few "hidden domains" left in the world of food. Offal is certainly one of them. This book, of course, demystifies the subject. You'd expect that. But, it does something far more difficult (at least for someone squeamish like me): with great writing and style, it actually gets you salivating over dishes that you'd never otherwise see or know of. "Calf's heart with prunes" is one example I especially liked reading. This book bravely goes where few have trod, and it's a wonderful exotic journey.
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