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The Fifth Quarter: An Offal Cookbook
 
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The Fifth Quarter: An Offal Cookbook (Hardcover)

by Anissa Helou (Author)
5.0 out of 5 stars See all reviews (3 customer reviews)
RRP: £20.00
Price: £13.64 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Frequently Bought Together

The Fifth Quarter: An Offal Cookbook + Nose to Tail Eating: A Kind of British Cooking + Beyond Nose to Tail: A Kind of British Cooking: Part II
Price For All Three: £36.37

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Product details

  • Hardcover: 143 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 (3 customer reviews)
  • Amazon.co.uk Sales Rank: 216,080 in Books (See Bestsellers in Books)

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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.'

See all Product Description

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What Do Customers Ultimately Buy After Viewing This Item?

The Fifth Quarter: An Offal Cookbook
66% buy the item featured on this page:
The Fifth Quarter: An Offal Cookbook 5.0 out of 5 stars (3)
£13.64
Nose to Tail Eating: A Kind of British Cooking
17% buy
Nose to Tail Eating: A Kind of British Cooking 4.9 out of 5 stars (7)
£11.04
Beyond Nose to Tail: A Kind of British Cooking: Part II
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Beyond Nose to Tail: A Kind of British Cooking: Part II 4.0 out of 5 stars (3)
£11.69
The Whole Beast: Nose to Tail Eating
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The Whole Beast: Nose to Tail Eating
£12.15

 

Customer Reviews

3 Reviews
5 star:
 (3)
4 star:    (0)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
5.0 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
19 of 21 people found the following review helpful:
5.0 out of 5 stars Tremendous!, 26 Nov 2007
By Wayne Redhart "Also on Twitter!" (West Midlands, UK) - See all my reviews
(TOP 500 REVIEWER)      
I have been a fan of offal for years (nothing like a hearty meal, eh!), but a chance encounter with this book recently renewed my appetite for culinary adventure. When I skimmed over across Helou's recipes, it didn't take long for me to decide that I like the cut of her giblets. Indeed, you could say that I was wholly taken in after a single glans. Preparation of the most adventurous dishes can entrail an offal lot of balls, but the curried turkey gonads were lovely- it didn't take long for Doreen to scoff-all of them down! I even tried serving a selection of the dishes at a recent dinner party, where they were met with such success that I have been nicknamed 'The Wizard of the Gizzards'. These are splendid recipes, but be warned- in order to try them all you will need plenty of guts!
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13 of 17 people found the following review helpful:
5.0 out of 5 stars Very cool, very brave and very extraordinary, 7 Dec 2004
By Peter Fuhrman (Los Angeles, CA, USA) - See all my reviews
(REAL NAME)   
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.
Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)



 
7 of 11 people found the following review helpful:
5.0 out of 5 stars Very cool, very brave and very extraordinary, 8 Dec 2004
By Peter Fuhrman (Los Angeles, CA, USA) - See all my reviews
(REAL NAME)   
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.
Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)


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