Ebook {Epub PDF} Testicles: Balls in Cooking and Culture by Blandine Vié

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 This sparkling book was first published in France in and has been magnificently translated into English by the food writer and historian Giles MacDonogh. The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb’s fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Leontine, stuffed with Estimated Reading Time: 5 mins. Blandine Vié has a delicious way with words, and a delight in exploring the furthest corners of our vocabulary, both scurrilous and www.doorway.ru book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of .

Vié, Blandine TESTICLES. BALLS IN COOKING AND CULTURE, translated by Giles MacDonogh; pp.; x mm; p/b £ Weise, Vivien COOKING WEEDS: A VEGETARIAN COOKERY BOOK; x mm pp.; 40 bw illustrations; p/b £ Westrip, Joyce P. AN ABC OF INDIAN FOOD; 96pp; x mm; bw illus.; p/b Cook's Illustrated Meat Book: An Authoritative Guide to Selecting and Cooking Today's Meat by America's Test Kitchen Editors ISBN: $ 2. Testicles: Balls in Cooking and Culture by Vie, Blandine, MacDonogh, G ISBN: List Price: $ Balls!: From Classic. Yep, you heard me right, testicles. "Testicles: Balls in Cooking and Culture" by Blandine Vie and translated by Giles MacDonogh ($40, Prospect Books, pp.) is complete and detailed in covering testicles in the culinary sense. It is (thankfully) free of much illustrative art, only the few drawings here and there to make a point.

"Testicles: Balls in Cooking and Culture" by Blandine Vie and translated by Giles MacDonogh ($40, Prospect Books, pp.) is complete and detailed in covering testicles in the culinary sense. It is (thankfully) free of much illustrative art, only the few drawings here and there to make a point. Blandine Vié has a delicious way with words, and a delight in exploring the furthest corners of our vocabulary, both scurrilous and www.doorway.ru book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb’s fry with mushrooms, to balls with citrus fruit, to the. 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 This sparkling book was first published in France in and has been magnificently translated into English by the food writer and historian Giles MacDonogh.