"wonderful"
Matthew Fort, The Guradian
“Anissa Helou’s Lebanese background, plus years of research throughout the Mediterranean for earlier book, bring a uniquely exotic element to this subject. A must for any true offal enthusiast and a fascinating reference work.”
The Independent
“… I laud the intent of this book.”
Philippa Davenport, Weekend Financial Times
“I am delighted that a contemporary food writer has taken on the bold task of writing a book about offal.”
Hugh Fearnley-Whittigstall
“...for the serious foodie. A superb book that will get a serious work-out in my kitchen. Well done, Anissa.”
Anthony Worrall Thompson
"Anyone with even the slightest taste for offal should rush out and buy Anissa Helou’s The Fifth Quarter. This wonderful book takes in everything from foie gras and chicken wings to fish tripe soup, abalone and goose feet. There are some great liver and kidney recipes too. An excellent glossary provides any of the extra info you might need."
Tom Parker Bowles, Night and Day, Mail on Sunday
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