Unmentionable Cuisine by Schwabe, Calvin W.

Unmentionable Cuisine

History and origins of the animals that we have to chosen to eat for protein, followed by recipes for their currently taboo areas, then a selection from the organs of the other animals who are waiting to find their way onto our plates. Organised by animal, each with recipes for the taboo areas, - 'Calf Lung Stew', 'Pig's Stomach and Abalone', 'Sheep's Feet with Yoghurt', 'Swabian Snails', 'Red-Ant Chutney' - from around the world; inscribed by the author.



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Publisher: University Press of Virginia. First American edition 1979
Fine in dustwrapper.

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