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| #1683784 in Books | Prospect Books | 2009-01-09 | Original language:French | PDF # 1 | 9.50 x.50 x6.00l,.85 | File type: PDF | 224 pages | ||0 of 0 people found the following review helpful.| Five Stars|By Nicholas Downing|This book came in a condition better than I could have imagined!|2 of 2 people found the following review helpful.| Excerpted from my February 2013 review column in The National Barbecue News|By Doug Mosley|It's not often that you can definitively say that something is the very best you've ever se|About the Author|
Blandine Vié is the author of many cookery books in France. Giles MacDonogh has written extensively on the history of food (especially his biographies of Grimod de la Reynière and Brillat-Savarin) as well as on the history of
This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vié has a delicious way with words, and a delight in exploring the fur...
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