Parameter
- 240 Seiten
- 9 Lesestunden
Mehr zum Buch
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!’
Buchkauf
Yuck! The Things People Eat, Neil Setchfield
- Sprache
- Erscheinungsdatum
- 2010
- product-detail.submit-box.info.binding
- (Paperback),
- Buchzustand
- Beschädigt
- Preis
- € 0,78
Hier könnte deine Bewertung stehen.
- Titel
- Yuck! The Things People Eat
- Sprache
- Englisch
- Autor*innen
- Neil Setchfield
- Verlag
- Merrell
- Erscheinungsdatum
- 2010
- Einband
- Paperback
- Seitenzahl
- 240
- ISBN10
- 1858945240
- ISBN13
- 9781858945248
- Reihe
- Schlagwörter
- Sachbücher, Kunst & Kultur, Kochbücher, Kochbücher, Essen & Trinken, Fotografie, Essen
- Erstveröffentlichung
- 2010
- Originaltitel
- Yuck!
- Bewertung
- 3,7 von 5 Sternen
- Beschreibung
- 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!’