- Hardcover: 144 pages
- Publisher: Absolute Press (10 Nov 2004)
- Language English
- ISBN-10: 1904573215
- ISBN-13: 978-1904573210
- Product Dimensions: 25.8 x 19.8 x 2.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
179,693 in Books (See Top 100 in Books)
- #98 in Books > Food & Drink > Entertaining & Special Occasions > Gourmet
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Product Description
Hugh Fearnley-Whittingstall, from his foreword to the book
I am delighted that a contemporary food writer has taken on the bold task of writing a book about offal.
Antony Worral Thomspon
'...for the serious foodie. A superb book that will get a serious work-out in my kitchen. Well done, Anissa.'
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Customer Reviews
Most Helpful Customer Reviews
14 of 16 people found the following review helpful
Format:Hardcover
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
Format:Hardcover
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
Format:Hardcover
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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