Absolute Press

The Fifth Quarter: An Offal Cookbook
Anissa Helou

9781904573210
£20
Hardback
255 x 195mm
128pp
Full-colour
2004

Buy this title at Amazon.co.uk

A book destined to become an instant classic. The Fifth Quarter is the only book dedicated exclusively to the subject of offal. A book dedicated to offal – currently enjoying a resurgence in popularity and fashion – in all its many and surprising forms. Neatly categorised, stylishly designed and of interest to any offal eater – from the tame and curious to the daring and decadent. From foie gras and cod's roe to sheep's head and testicles, this book draws on recipes and traditions from all over the world.

Anissa Helou is the award-winning author of Lebanese Food, accepted as the definitive book on the subject, and is a regular contributor to Radio 4’s Food Programme, BBC television and magazines and newspapers. Her most recent book is Mediterranean Street Food, published by Harper Collins in the USA.

MOST INNOVATIVE UK FOOD BOOK
2005 WORLD GOURMAND AWARDS

Annisa Helou’s Lebanese background, plus years of research throughout the Mediterranean for earlier books, bring a uniquely exotic element to this subject. A must for any true offal enthusiast, and a fascinating reference work.
The Independent

Some cooks are monomaniacs, which is why Annisa Helou’s The Fifth Quarter, an offal cookbook will be a hit with a few. She goes mad for heart kebabs, stuffed spleen and calf’s feet, drawing largely on the Mediterranean for inspiration.
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. Her sweet-bread boreks are wonderful.
The Spectator

Anyone with even the slightest taste for offal should rush out and buy Anissa Helou’s The Fifth Quarter. This wonderful book takes in everything from foie gras and chicken wings to fish tripe soup , abalone and goose feet. There are some great liver and kidney recipes too. An excellent glossary provides any of the extra info you might need.
Tom Parker Bowles, Night and Day, Mail on Sunday

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					The Fifth Quarter: An Offal Cookbook Anissa Helou 9781904573210 £20 Hardback 255 x 195mm 128pp Full-colour 2004 Buy this title at Amazon.co.uk A book destined to become an instant classic. The Fifth Quarter is the only book dedicated exclusively to the subject of offal. A book dedicated to offal – currently enjoying a resurgence in popularity and fashion – in all its many and surprising forms. Neatly categorised, stylishly designed and of interest to any offal eater – from the tame and curious to the daring and decadent. From foie gras and cod's roe to sheep's head and testicles, this book draws on recipes and traditions from all over the world. Anissa Helou is the award-winning author of Lebanese Food, accepted as the definitive book on the subject, and is a regular contributor to Radio 4’s Food Programme, BBC television and magazines and newspapers. Her most recent book is Mediterranean Street Food, published by Harper Collins in the USA. MOST INNOVATIVE UK FOOD BOOK 2005 WORLD GOURMAND AWARDS Annisa Helou’s Lebanese background, plus years of research throughout the Mediterranean for earlier books, bring a uniquely exotic element to this subject. A must for any true offal enthusiast, and a fascinating reference work. The Independent Some cooks are monomaniacs, which is why Annisa Helou’s The Fifth Quarter, an offal cookbook will be a hit with a few. She goes mad for heart kebabs, stuffed spleen and calf’s feet, drawing largely on the Mediterranean for inspiration. 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. Her sweet-bread boreks are wonderful. The Spectator Anyone with even the slightest taste for offal should rush out and buy Anissa Helou’s The Fifth Quarter. This wonderful book takes in everything from foie gras and chicken wings to fish tripe soup , abalone and goose feet. There are some great liver and kidney recipes too. An excellent glossary provides any of the extra info you might need. Tom Parker Bowles, Night and Day, Mail on Sunday					Featured Book of the Month D ivine: Heavenly Chocolate Recipes 'Over 100 celestial chocolate delights: a book of sheer and utter indulgence.' New for 2008 Pepper March The Lyle's Golden Syrup Cookbook April Blistering Barbecues Blistering Barbecues: Burgers, Wraps & Kebabs Blistering Barbecues: Sauces, Salsas & Marinades May Gastropub Classics (paperback) Momma Cherri's Soul in a Bowl Cookbook (paperback) June Fish & Chips July Atul Kochhar's Fish, Indian Style September The Frugal Cook The HP Sauce Cookbook Aga Year October Curry The Farmshop Cookbook Awards '...one of our favourite publishers worldwide for their utmost care and expertise in publishing the best possible books. Every year Absolute Press keeps the same high standards. The subjects are often ahead of new trends.' Edouard Cointreau, Chairman, World Gourmand Cookbook Awards








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