Love it or hate it, offal excites extreme reactions in us all. Offal provides an intriguing history of the consumption of offal down the ages and across continents and examines our varied responses to the meatiest of meats. Offal is glands, essential organs, skin, muscle, guts and everything unmentionable in between. From Parisian bonnes bouches to spicy cartilage in Calcutta, nose-to-tail eating is global. Can we enjoy a pigs heart, a cows eyes or a sheeps brain when it reminds us so viscerally of our own flesh and blood? This book shows us how it is done in history, images and recipes.
