recommend me an OS fifth quarter / offal cookbook please....

artichoke

Hi all

Can any one recommend a cookbook that concentrates on the 5th quarter of the animal ie the offal and extremities that have been forgotten about in our modern busy lives?

i know there is a book called "the fifth Quarter" and various "Nail to toes" cook books but i have never seen them in the flesh and don't want to order on amazon if it turns out to only have recipes using cheap fifth quarter but then other gourmet ingredients.....

I want a book that teaches how to use the Fifth quarter, and the other ingredients are in the main, seasonal, and locally available.... and relatively cheap....

I am doing a "nose to tail" cookery course in the new year, but i want to have a go at a few more things first so i can go to the course with problems i have encountered to enable me to get more out of it...

I make brawn etc already, but really want to expand my range and to tempt others to use the whole animal rather than wasting it..

any tips appreciated...

I am taking 14 lambs to the abbotoir next week, so will have a lot of 5th quarter to play with :eek:

art

zippychick

Hi Artichoke

I don't have any advice :rotfl:- but have you thought about seeing if you can look at the books in your local library?

I have a mrs beeton book which is quite seasonal from memory...... *thinking*

Penelope_Penguin

Have you tried the River cottage cookbook, and Meat Thye're not specifically offal, but Hugh F-W firmly believes in eating everything :T

I'd try them from the library first, to see if you like them.

We've grown our own pigs, and HM, HG, rare breed faggots are delicious

Gigervamp

I was going to suggest the River Cottage Meat book too.

artichoke

hi

yes, i have got all the HFW books - they are my bible for so many things.... and his cuts of meat diagram gets recommended to everyone who buy a quarter or half of a lamb or pig...

I asked in the library and they dont have any of the specific 5th quarter books and i did ask to order them in, but it takes weeks and weeks...

I know i should have ordered from the library weeks ago... but i didn't .

maybe i will phone the Nose to tail cookery course and ask them for a recommended book - but i need to explain i dont want expensive ingredients...

art