Testicles Balls in Cooking and Culture

Auteur: Blandine Vié
Taal: Engels
Testicles
Auteur: Blandine Vié
Uitgever: Prospect Books
  • Engels
  • Paperback
  • 9781903018835
  • Druk: 1
  • september 2011
  • 288 pagina's
Alle productspecificaties

Samenvatting

This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vié has a delicious way with words, and a delight in exploring the furthest corners of our vocabulary, both scurrilous and euphemistic.The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb's fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Léontine, stuffed with cocks' stones. (There are, however, no recipes for cannibals.) To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this part of the body. It is in this section particularly that the ingenuity and intelligence of the translator is on display as he converts the French original into something entirely accessible to the English reader.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Paperback
Druk
1
Verschijningsdatum
2011-09-01
Afmetingen
23,3 x 15,9 x 2,9 cm
Aantal pagina's
288 pagina's
Illustraties
Nee

Betrokkenen

Auteur
Blandine Vié
Uitgever
Prospect Books

Vertaling

Vertaald door
Giles Macdonogh

EAN

EAN
9781903018835

Overige kenmerken

Extra groot lettertype
Nee
NUR code
440
Oorspronkelijke releasedatum
2011-09-01
Subtitel
Balls in Cooking and Culture

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