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Testicles: Balls in Cooking and Culture Paperback – December 31, 2011

ISBN-13: 978-1903018835 ISBN-10: 1903018838 Edition: Reprint

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Product Details

  • Paperback: 223 pages
  • Publisher: Prospect Books; Reprint edition (December 31, 2011)
  • Language: English
  • ISBN-10: 1903018838
  • ISBN-13: 978-1903018835
  • Product Dimensions: 9.1 x 5.9 x 0.8 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,740,185 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Blandine Vie 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 Reyniere and Brillat-Savarin) as well as on the history of Germany.

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Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Doug Mosley on May 25, 2013
Format: Paperback
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.
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By TAAMinator on September 16, 2014
Format: Paperback
Disgustingly delightful!
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4 of 8 people found the following review helpful By Sire Frederick the Great on October 18, 2012
Format: Paperback
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!!
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