Testicles

Awesome. Great book... not only recipies, but real history.

This book came in a condition better than I could have imagined!

It's not often that you can definitively say that something is the very best you've ever seen in books. After all, there are thousands of new books released every year and authors are constantly seeking a new topic or different way to present content. Usually when I see a book for the first time, it brings to mind another book that I've previously reviewed that is similar and the former may be an improvement on the latter or vice versa. It is oh so rare that I come across a book and think to myself, "I've never seen another book on this topic, ever" and thus, by default, have the very best I've ever seen on the topic in my hands.I can say confidently that I've never seen another book dedicated solely to the topic which this next book covers. Fortunately, this book does a very good job covering the content. It wasn't a surprise that the book comes from France where gastronomie pushes boundaries we wouldn't often approach in mainstream American cooking. This book was recently translated into English, thus saving anyone who wanted to reference this book for a great recipe or technique for cooking testicles from having to crash course some Rosetta Stone French.Yep, you heard me right, testicles."Testicles: Balls in Cooking and Culture" by Blandine Vie and translated by Giles MacDonogh ($40, Prospect Books, 224 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. It includes recipes for sheep, beef, pork and poultry.I have no doubt that I can recommend to you this book as the definitive source on its topic. At least I've yet to find anyone with the balls to write another.

I've had balls in my mouth before,But never as good as these!Don't need to add salt to any of these ;)Five stars, you mofoin dumb bitchesssss!!

Disgustingly delightful!

This is a most original compendium of culinary and cultural wisdom on an unmentionable area of offal cuisine. Goodness knows where the author found all the content but its a really good in-depth read, perhaps more suitable as a coffee-table curiosity or bedside companion than a real cookery book. (One has to wonder whether there's a sequel in the planning.....'Ovaries'!) What lets it down, bearing in mind the exotic subject, is the terribly dull cover design, the yellowed page paper and the awful type-face.

A very good read, the translation from French into English, does have the odd typo, but nothing to worry about. I loved it !.

A real Margaret Visser approach - comprehensive doesn't go far enough to describe the work!

Excellent - exceeded my expectations.

Questo è proprio il libro del curiosone: le cerca, le scova, le rompe, le cucina! E in nessun punto sai deciderti se sia effettivamente un libro di curiosità, di motti, di antropologia, di frattaglie, perché è tutto questo e molto di più, un libro rabelaisiano, ironico, intelligente e divertente. Illustrazioni b/n; traduzione inglese assai accurata ad opera dello storico e food writer Giles MacDonogh della (quasi introvabile) prima edizione francese del 2005; "can you offer a woman (or a man) anything more succulent?".