Charlotte Birnbaum brings recipes with liver, brain, heart, tongue and tripe back onto the menu, in 35 delectable dishes. Each of the book's five chapters is introduced with a cultural history of its respective offal. This culinary breviary is illustrated with drawings by Christa Naher. From Charlotte Birnbaum?s introduction: "Cooking with offal is an almost-forgotten art. Yet there is nothing more delectable, and a great adventure awaits those who are open to discovering this virtually unknown territory. My own journey through this 'inner-realm' has been more than worthwhile. What I am presenting here is not in-depth cultural history, but rather simply a collection of recipes for easy to prepare yet extraordinarily tasty dishes. In French there is the wonderful saying 'mangers?apprend' -, 'to eat must be learned.' It is not only our traditions but also our prejudices that play a part...
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