Product Description

"The Fifth Quarter" is the only book dedicated exclusively to the subject of offal in all its many and surprising forms. 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.

Product Details

• Amazon Sales Rank: #94704 in Books
• Published on: 2004-11-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 144 pages

Hugh Fearnley-Whittingstall, from his foreword to the book
I am delighted that a contemporary food writer has taken on the bold task of writing a book about offal.

Antony Worral Thomspon
'...for the serious foodie. A superb book that will get a serious work-out in my kitchen. Well done, Anissa.'

Waitrose Food Illustrated Magazine
'If you believe that meat-eaters should make the most of the animal (...) then this is the book for you.'

Customer Reviews

Tremendous!
I have been a fan of offal for years (nothing like a hearty meal, eh!), but a chance encounter with this book recently renewed my appetite for culinary adventure. When I skimmed over across Helou's recipes, it didn't take long for me to decide that I like the cut of her giblets. Indeed, you could say that I was wholly taken in after a single glans. Preparation of the most adventurous dishes can entrail an offal lot of balls, but the curried turkey gonads were lovely- it didn't take long for Doreen to scoff-all of them down! I even tried serving a selection of the dishes at a recent dinner party, where they were met with such success that I have been nicknamed 'The Wizard of the Gizzards'. These are splendid recipes, but be warned- in order to try them all you will need plenty of guts!

Very cool, very brave and very extraordinary
This is a great concept, executed with real skill by a writer and cook of obvious talent. There are few "hidden domains" left in the world of food. Offal is certainly one of them. This book, of course, demystifies the subject. You'd expect that. But, it does something far more difficult (at least for someone squeamish like me): with great writing and style, it actually gets you salivating over dishes that you'd never otherwise see or know of. "Calf's heart with prunes" is one example I especially liked reading. This book bravely goes where few have trod, and it's a wonderful exotic journey.

Very cool, very brave and very extraordinary
This is a great concept, executed with real skill by a writer and cook of obvious talent. There are few "hidden domains" left in the world of food. Offal is certainly one of them. This book, of course, demystifies the subject. You'd expect that. But, it does something far more difficult (at least for someone squeamish like me): with great writing and style, it actually gets you salivating over dishes that you'd never otherwise see or know of. "Calf's heart with prunes" is one example I especially liked reading. This book bravely goes where few have trod, and it's a wonderful exotic journey.