- Paperback: 476 pages
- Publisher: University of Virginia Press; Reprint edition (January 1, 1979)
- Language: English
- ISBN-10: 0813911621
- ISBN-13: 978-0813911625
- Product Dimensions: 6 x 1.1 x 9 inches
- Shipping Weight: 1.4 pounds
- Average Customer Review: 4.5 out of 5 stars See all reviews (14 customer reviews)
- Amazon Best Sellers Rank: #979,356 in Books (See Top 100 in Books)
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Unmentionable Cuisine Reprint Edition
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Top Customer Reviews
I have cooked a few recipes from this book, but mainly it is a great conversation piece, and just a fun read. Where else can you read about preparing armadillo on the half shell, or grubs.
One interesting feature is that the book is indexed both by main ingredient and by country. Who is the best represented? - France and China.
Our local supermarket recently started selling frozen octopus, and both of the recipes we've tried have been hits. My wife HATES molluscs because of the texture, but she found eating octopus to be "like eating cheese". I like eating octopus because it not only tastes good, but most only live a couple of years and then die after reproducing.
All in all, a great book (and the only one of my reference books that I keep in the kitchen!). Buy it!
Most Recent Customer Reviews
Food and weirdness combine in this wonderful book. Some of the recipes are a little vague but then I didn't really buy this to cook from. Read morePublished on January 5, 2014 by Ciarán
Just in case you have to cook to survive, this book tells you how to make the most elaborate, delicious meal from unmentionables. Read morePublished on May 9, 2013 by Weatherproof
the book arrived in great condition, better than expected and delivered on time. would highly recommend the seller.
An impressive collection of food preparations that are difficult to find elsewhere. It truly gives one a sense of the world of food beyond fast food and steaks. Read morePublished on January 4, 2013 by Dr. Barton
This book certainly opened my eyes to how little we Westerners eat, in terms of meat products (only muscle tissue for the most part, and only from like four or five animals), and... Read morePublished on August 26, 2012 by Meaghan
That's all it is. A 30 year old cookbook. Although the publication is a reprint the statistics are all from 1979 as are the prices. I expected a tour of world cuisine. Read morePublished on February 16, 2008 by Miran Ali