About this book
A subject not covered in English before, this book was first published in France in 2005 and has been translated into English by the food writer and historian Giles MacDonogh. It is a part cookery book, part dictionary and part cultural study of testicles, both human and animal, culinary and otherwise.
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.