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Product Identifiers

PublisherBoyars Publishers, LTD., MARION

ISBN-101903018838

ISBN-139781903018835

eBay Product ID (ePID)102854948

Product Key Features

Number of Pages224 Pages

Publication NameTesticles

LanguageEnglish

SubjectGeneral, Specific Ingredients / Meat, Urology

Publication Year2009

TypeTextbook

AuthorBlandine Vie

Subject AreaCooking, Medical

FormatTrade Paperback

Dimensions

Item Height0.5 in

Item Weight36.1 Oz

Item Length9.5 in

Item Width6 in

Additional Product Features

Intended AudienceCollege Audience

LCCN2011-293951

ReviewsAlisa Vitti seamlessly meshes science, compassion, story, and solutions in this wise, practical guide to a woman's hormonal health. The protocol outlined in these pages will heal women who've struggled with their hormones for years and healthy women wanting to enhance their lives alike.

Dewey Edition22

IllustratedYes

Dewey Decimal641.66

Table Of ContentBuying balls in Britain A testicle to serve as introduction Mythology : Testicultural foreplay A short etymology Euphemisms and prudish expressions The symbolism of numbers Metaphors Testicles and virility Reproductive organs Testes in the kitchen :symbol and myth Conclusion Words and expressions that feature 'them' A load of old bollocks Method Recipes Attributes : a lexicon of human testicular terms

SynopsisThis 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 Vie 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 Leontine, stuffed with cocks' stones. To close, there is an extensive glossary, drawing on many languages, that 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., Part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock., Runner-up in the Society of Authors' Scott-Moncrieff Prize for Giles MacDonogh's translation from the French Winner of the Prix Litteraire de la Commanderie des Gastronomes Ambassadeurs de Rungis Shortlisted for Gourmand Magazine's award for best translation This is a translation of a book first published in France in 2005 with the addition of some material concerning how/where to buy the product in Britain. 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. The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then gives an account of 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 Leontine, stuffed with cocks' stones. To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this anatomical part., 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 Vie 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 Leontine, 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.

LC Classification NumberTX749