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.
Praise for the original edition:
‘A must for any true offal enthusiast, and a fascinating reference work.’
‘Some cooks are monomaniacs, which is why Anissa Helou’s The Fifth Quarter, an offal cookbook will be a hit.’
‘Adventurous palates will relish the cooking phenomenon of nose-to-tail.’
‘[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.’
‘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