Offal: The Fifth Quarter

Offal: The Fifth Quarter

by Anissa Helou
     
 

Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion -

Overview

Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.

Editorial Reviews

From the Publisher
"A must for any true offal enthusiast, and a fascinating reference work."  —Independent

"Some cooks are monomaniacs, which is why Anissa Helou's . . . offal cookbook will be a hit."  —Guardian

Product Details

ISBN-13:
9781906650551
Publisher:
Bloomsbury USA
Publication date:
05/10/2011
Pages:
192
Product dimensions:
7.80(w) x 10.10(h) x 0.80(d)

What People are saying about this

From the Publisher
"A must for any true offal enthusiast, and a fascinating reference work."  —Independent

"Some cooks are monomaniacs, which is why Anissa Helou's . . . offal cookbook will be a hit."  —Guardian

Meet the Author

Anissa has written a number of books about the food of the Levant region including the cuisines of Lebanan and the street food of Morocco and the Mediterranean as well as on the delightful dishes that go to make up mezze. Her pioneering book on the uses and delights of offal, The Fifth Quarter, was published by Absolute Press in 2005. Offal: the Fifth Quarter is a reissue of this outstanding title.

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