Offal The Fifth Quarter

by Anissa Helou

Offal The Fifth Quarter Synopsis

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.

Offal The Fifth Quarter Press Reviews

A must for any true offal enthusiast, and a fascinating reference work. * The Independent * Some cooks are monomaniacs, which is why Anissa Helou's The Fifth Quarter, an offal cookbook will be a hit. * The Guardian * Adventurous palates will relish the cooking phenomenon of nose-to-tail. * Wallpaper * [This] elegantly designed book on offal and off-cuts of meat is uncompromising in its approach. Some of her recipes are not for the squeamish, but there are more approachable ones too. * The Spectator * Anyone with even the slightest taste for offal should rush out and buy The Fifth Quarter. This wonderful book takes in everything from foie gras and chicken wings to fish tripe soup, abalone and goose feet. -- Tom Parker Bowles * Mail on Sunday *

Book Information

ISBN: 9781906650551
Publication date: 10th May 2011
Author: Anissa Helou
Publisher: Absolute Press
Format: Hardback
Pagination: 192 pages
Categories: Cooking with meat & game,

About Anissa Helou

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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