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Extreme Cuisine: The Weird & Wonderful Foods that People Eat Paperback – May 15, 2004


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Editorial Reviews

Review

"Perhaps this is the best food book for your friend on a diet." —Honolulu magazine

"I couldn't have written Cook's Tour without this book." —Anthony Bordain, noted chef & traveler

"No One Here Gets Out Alive, a best-selling book by Jim Morrison, is Hopkin's most famous book. Seems like he could have used the same title here." —Playboy

"A weird and wonderful book." —The Wall Street Journal

"…you have o love a book with chapters titled Ears, Eyes, Noses, Lungs, Tongues, Lips, Gums, Glands and Feet. Well maybe love is too strong a word, but if you want to read about food while squirming as if at a horror movie, Extreme Cuisine will do it for you." —The Los Angeles Times

"…an informative if stomach-turning tour de gastronome. make sure you chow down first; you won't be hungry afterwards." —Time Magazine

"…a visually stunning volume that is part history, part travelogue and part cookbook." —AsiaWeek

"It's delightfully disgusting." —Outside

About the Author

Jerry Hopkins has published more than 1,000 magazine articles and 26 books, including three international best sellers, No One Here Gets Out Alive, The Lizard King: The Essential Jim Morrison, and Jimi Hendrix Experience. A correspondent and contributing editor to Rolling Stone magazine for nearly twenty years, Hopkins now resides in Bangkok, where he has developed a strong reputation as a travel writer, and writes regularly for publications such as The New York Times and Conde Nast Traveler.

Michael Freeman has published 23 books on photography. His work has appeared internationally in such magazines as National Geographic, GQ, and Life.
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Product Details

  • Paperback: 352 pages
  • Publisher: Periplus Editions (HK) ltd.; Presumed First Edition edition (May 15, 2004)
  • Language: English
  • ISBN-10: 079460255X
  • ISBN-13: 978-0794602550
  • Product Dimensions: 6 x 1 x 9 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #978,931 in Books (See Top 100 in Books)

More About the Author

Michael Freeman, professional photographer and author, with more than 100 book titles to his credit, was born in England in 1945, took a Masters in geography at Brasenose College, Oxford University, and then worked in advertising in London for six years. He made the break from there in 1971 to travel up the Amazon with two secondhand cameras, and when Time-Life used many of the pictures extensively in the Amazon volume of their World's Wild Places series, including the cover, they encouraged him to begin a full-time photographic career.

Since then, working for editorial clients that include all the world's major magazines, and notably the Smithsonian Magazine (with which he has had a 30-year association, shooting more than 40 stories), Freeman's reputation has resulted in more than 100 books published. Of these, he is author as well as photographer, and they include more than 40 books on the practice of photography - for this photographic educational work he was awarded the Prix Louis Philippe Clerc by the French Ministry of Culture. He is also responsible for the distance-learning courses on photography at the UK's Open College of the Arts.

Freeman's books on photography have been translated into fifteen languages, and are available on other Amazon international sites.

They are supported for readers by a regularly updated site, http://thefreemanview.com

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Curious Carnivore on September 11, 2004
Format: Paperback
Jerry Hopkins has raised the bar in food scholarship - Extreme Cuisine is an extremely entertaining read and a primary source for anyone interested in how (with recipes) and what other (often rural) world cultures eat. A most worthy successor to Unmentionable Cuisine. Great color photography inserts. Hopkins provides scholarly detail about some subjects some pet-lovers might find less tasty (eating dogs, cats, horse, monkeys, etc), some which are most assuredly unknown by most (eating rooster combs, wattles & testicles) and has a good sense of humor by including dumpster diving and eating roadkill. As Anthony Bourain learned, Hopkins is the perfect guide, the "Old Hand" to the other (than American style packaged foods) food worlds. A must buy for any serious culinary library.
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1 of 1 people found the following review helpful By Melissa A. Moore on February 25, 2009
Format: Paperback
This book is every bit as readable as Bourdain's "A Cook's Tour," and is a must for those of you who enjoy reading about food and its impact on various world cultures. Hopkins has a knack for exposing "extreme" foods such as dogs, cats, rats, insects, snakes, etc. in a manner which is interesting and does not cast judgement on the people who enjoy or rely on these foods for sustenance. There are pictures, RECIPES (yep -- not kidding), interesting facts, detailed histories, and general observations which will keep you turning the pages.
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9 of 14 people found the following review helpful By Kindle Customer on November 18, 2005
Format: Paperback Verified Purchase
I don't think so! Traditionally this is made in Jamaica with the Goats' head, tripe and (if you are lucky ) the testes. It is considered a soup. It rarely uses the meat which is reserved for the following course of curry goat. In fact prior to making the soup the head is 'singed' to remove the hair easily,this results in the soup having a delightful smoky flavour.The head is then chopped into bite sized pieces and the soup is slow cooked (best done in an old "kerosene" pan on a traditional Jamaican coal pot outside).Wedding Feasts, breaking ground for a new house,or a funeral were all reasons to kill a goat and have a "goat Feast"

Jamaica has a sheep population which is very small ( most of the lamb consumed, is imported) but goats are commonly reared.

A delightful read however, the book does help the reader to appreciate the gastronomic diversity that exists even today and some of its'history.
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