Parametri
- 240pagine
- 9 ore di lettura
Maggiori informazioni sul libro
Deep-fried pigeon’s head? Smoked Laotian rat? Bulls’ testicles? When it comes to extreme global cuisine, photographer Neil Setchfield has seen it all – and plenty more besides. Yuck! presents more than 100 of the world’s most gruesome, star tling and bizarre dishes in stomach-churning colour. Such delicacies as the popular Filipino street snack balut (boiled duck embryo, served still in its eggshell) feature alongside the one-time British favourite ox tongue and the Middle Eastern speciality boiled sheep’s head. Setchfield accompanies the beautifully presented dishes – photographed over the course of his travels – with location shots, brief anecdotes, serving suggestions and recipes sourced from locals. Not for the faint-hearted, this book is the ultimate gastronomic horror tour, guaranteed to provoke a reaction in anyone who picks it up – whether that be ‘Yuck!’ or, indeed, ‘Yum!’
Acquisto del libro
Yuck! The Things People Eat, Neil Setchfield
- Lingua
- Pubblicato
- 2010
- product-detail.submit-box.info.binding
- (In brossura),
- Condizioni del libro
- Danneggiato
- Prezzo
- 0,37 €
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- Titolo
- Yuck! The Things People Eat
- Lingua
- Inglese
- Autori
- Neil Setchfield
- Editore
- Merrell
- Pubblicato
- 2010
- Formato
- In brossura
- Pagine
- 240
- ISBN10
- 1858945240
- ISBN13
- 9781858945248
- Serie
- Prima pubblicazione
- 2010
- Titolo originale
- Yuck!
- Valutazione
- 3,7 su 5
- Descrizione
- Deep-fried pigeon’s head? Smoked Laotian rat? Bulls’ testicles? When it comes to extreme global cuisine, photographer Neil Setchfield has seen it all – and plenty more besides. Yuck! presents more than 100 of the world’s most gruesome, star tling and bizarre dishes in stomach-churning colour. Such delicacies as the popular Filipino street snack balut (boiled duck embryo, served still in its eggshell) feature alongside the one-time British favourite ox tongue and the Middle Eastern speciality boiled sheep’s head. Setchfield accompanies the beautifully presented dishes – photographed over the course of his travels – with location shots, brief anecdotes, serving suggestions and recipes sourced from locals. Not for the faint-hearted, this book is the ultimate gastronomic horror tour, guaranteed to provoke a reaction in anyone who picks it up – whether that be ‘Yuck!’ or, indeed, ‘Yum!’