Testicles: Balls in Cooking and Culture

Runner-up in the Society of Authors' Scott-Moncrieff Prize for Giles Mac Donogh's translation from the French Winner of the Prix Litteraire de la Commanderie des Gastronomes Ambassadeurs de Rungis Shortlisted for Gourmand Magazine's award for best translation This is a translation of a book first published in France in 2005 with the addition of some material concerning how/where to buy the product in Britain. It is part cookery book, part dictionary and part cultural study of testicles: hum...