Curiouser and Curiouser July 12, 2016 I couldn’t resist buying this book… It’s filled with all sorts of wonderful information. Here, for example, is the classic Tuscan Cibreo. Categorised in: Vintage Books and Magazines 5 Comments Joy Kramer says: July 12, 2016 at 6:28 pm I think not… : ) Log in to Reply Joy Bryden says: July 12, 2016 at 6:37 pm Uhh thanks, but I’ll pass, I suddenly have no appetite! Log in to Reply Tom Steele says: July 12, 2016 at 9:24 pm Of course, many cultures in world history have devoured offal and every last speck of every last animal slaughtered for eating purposes. In a sense, to do otherwise is wasteful. But–at least in the West–our superior methods of animal husbandry have provided enough for nearly everyone–not that we share it accordingly! I do think it’s safe to say that today no one HAS to eat animal testicles. I can understand a certain level of curiosity about the practice, but (not to sound snobby about it all) I’m glad I live in a time and place where ingesting such material is completely unnecessary. Log in to Reply Hans D. Susser says: July 13, 2016 at 4:13 am Yes Please. Sounds great with a hearty sour dough bread. Thanks for the recipe. Hans. http://www.ChefsOpinion.org Log in to Reply Annabelle Chapple says: July 13, 2016 at 7:32 am Bravo, I say! Well done to the author for persevering with a less than palatable-seeming cookbook subject and to the publisher for putting the thing out in the world. Are testicles the new frontier of this “nose to tail” cooking trend perhaps? Great find Ruth. Log in to Reply Comment Cancel replyYou must be logged in to post a comment.