The Fifth Quarter

Front Cover
Absolute Press, 2004 - Cooking - 143 pages
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Destined to become an instant classic, The Fifth Quarter is the only book in print dedicated exclusively to offal, a subject currently enjoying a resurgence in both popularity and fashion. Here is offal in all its many and surprising forms; a wonderful array of recipes ranging from the sensual appeal of foie gras and cod's roe, to the more challenging demands of testicles and intestines. Drawing on recipes and traditions from all over the world, Helou invites readers to embrace a whole range of unusual and exciting tastes and textures; lamb's tongue and sweetbreads, pig's trotters and sheep's brains, chicken livers and ox hearts?all find a place in this wonderfully uncompromising book, alongside calf's trotters and tripe, fish heads, and sheep's lungs.

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About the author (2004)

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, was called "marvelous" by the New York Times. She writes regularly for the Weekend Financial Times.

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