The Fifth Quarter by Anissa Helou
"The Fifth Quarter" is the only book dedicated exclusively to the subject of offal in all its many and surprising forms. From foie gras and cod's roe to sheep's head and testicles, this book draws on recipes and traditions from all over the world.Anissa Helou is a journalist, broadcaster, and writer. She was born and raised in Beirut, Lebanon, and understands the Mediterranean like no one else. Her debut book, Lebanese Food, was nominated for the prestigious Andre Simon Prize, and the Los Angeles Times called it one of the finest cookbooks of 1998. The New York Times called Mediterranean Street Cuisine a wonderful book. It was named the finest Mediterranean cuisine book in English by the Gourmand World Cookbook Award in 2002.
Helou currently resides in London, where she runs Anissa's School, a cooking school. She is frequently seen and heard on British television and radio. She has contributed to multiple magazines, including Gourmet, the Chicago Tribune, and the Washington Post, and has written numerous stories for the Weekend Financial Times. Helou is a talented photographer and an adventurous traveler who speaks French, Arabic, and English.
| SKU | Unavailable |
| ISBN 13 | 9781904573210 |
| ISBN 10 | 1904573215 |
| Title | The Fifth Quarter |
| Author | Anissa Helou |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Absolute Press |
| Year published | 2004-11-10 |
| Number of pages | 192 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |