The Fifth Quarter: An Offal Cookbook

Destined to become an instant classic, The Fifth Quarter is the only book in print dedicated exclusively to offal, a subject currently enjoying a resurgence in both popularity and fashion. Here is offal in all its many and surprising forms; a wonderful array of recipes ranging from the sensual appeal of foie gras and cod’s roe, to the more challenging demands of testicles and intestines. Drawing on recipes and traditions from all over the world, Helou invites readers to embrace a whole range of unusual and exciting tastes and textures; lamb’s tongue and sweetbreads, pig’s trotters and sheep’s brains, chicken livers and ox hearts—all find a place in this wonderfully uncompromising book, alongside calf’s trotters and tripe, fish heads, and sheep’s lungs.