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The Fifth Quarter: An Offal Cookbook Hardcover – 10 Nov 2004

4.9 out of 5 stars 7 customer reviews

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Offal: The Fifth Quarter
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Product details

  • Hardcover: 144 pages
  • Publisher: Absolute Press; First Edition edition (10 Nov. 2004)
  • Language: English
  • ISBN-10: 1904573215
  • ISBN-13: 978-1904573210
  • Product Dimensions: 26.3 x 20.3 x 2.2 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 487,242 in Books (See Top 100 in Books)

Product Description

Review

'...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

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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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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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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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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I liked the book, though some of the recipes are a bit adventurous even for me. It's got a good set of recipes for those who like to use the other bits of animal and engage in a search on how to use everything from liver and kidneys down to the eyes and brains. Worth a look for anyone interested in trying something different
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