Offal is incomparable, inimitable. And here is a book dedicated exclusively to the enjoyment of it. Drawing on recipes and traditions from all over the world. Anissa Helou invites you to embrace a whole range of unusual and exciting tastes and textures, which are quite unlike those of any other meat or food. Forget that unfortunate incident with ox liver at school. Branch out from the supermarket shelves that only offer liver and kidneys and -- as "nose to tail" eating becomes ever more fashionable - let Anissa take you on a journey of discovery - from foie gras and cod's roe through to sheep's head and testicles. Here is offal in all its many forms. Neatly categorized and stylishly designed.

The Fifth Quarter is a must have for any serious foodie -- from the tame and curious to the daring and decadent -- all can breathe new life into their cooking.