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Offal : the fifth quarter

Author: Anissa Helou
Publisher: Bath : Absolute Press, 2011.
Edition/Format:   Print book : English : Rev. ed
Summary:
"An updated and expanded editon of The Fifth Quarter, complete with the addition of striking color food photography throughout Destined to become an instant classic, this is the only book currently in print dedicated exclusively to offal--the culinary term used to refer to the entrails and internal organs of a butchered animal, a subject currently enjoying a resurgence in both popularity and fashion. Here is offal  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Anissa Helou
ISBN: 9781906650551 1906650551
OCLC Number: 751861350
Notes: Revised edition of: The fifth quarter : an offal cookbook. 2004.
Description: 192 pages : color illustrations ; 26 cm
Contents: Preface to the new edition --
Foreword --
Introduction --
An a-z of offal --
The acceptable face of offal --
Soups, salads & starters --
Main dishes & feasts --
Barbecues --
Sauces & dips --
Sweet.
Responsibility: Anissa Helou ; [foreword by Hugh Frearnley-Whittingstall].

Abstract:

A classic book of recipes that shows just how versatile and delicious offal can be.  Read more...

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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 Read more...

 
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