Balls in Cooking and Culture

Book - 2011
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David Brown Book Co
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 Vié 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 Léontine, 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.

Part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock.

Book News
This humorous and interesting work, originally published in French in 2005, provides a natural history, and cookbook, for testicles of all types. The work explores language, myth and historic meaning surrounding this part of the male anatomy while at the same time providing recipes from around the world for ram, bull and cock testicles prepared in a variety of culinary styles. Other sections of the work address the etymology of euphemistic references to testicles, including relevant literary quotes, and methods of castration and other technical topics. The volume includes several illustrations and is translated into English by Giles MacDonogh, a food writer and historian. Distributed in North America by The David Brown Book Co. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Publisher: Devon : Prospect Books, 2011
Description: 224 p. : ill. ; 24 cm
ISBN: 9781903018835
Branch Call Number: 641.36 Vie
Additional Contributors: MacDonogh, Giles, 1955-


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