Parameters
- 240 pages
- 9 hours of reading
More about the book
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!’
Book purchase
Yuck! The Things People Eat, Neil Setchfield
- Language
- Released
- 2010
- product-detail.submit-box.info.binding
- (Paperback),
- Book condition
- Damaged
- Price
- €0.78
Payment methods
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- Title
- Yuck! The Things People Eat
- Language
- English
- Authors
- Neil Setchfield
- Publisher
- Merrell
- Released
- 2010
- Format
- Paperback
- Pages
- 240
- ISBN10
- 1858945240
- ISBN13
- 9781858945248
- Series
- First published
- 2010
- Original title
- Yuck!
- Rating
- 3.7 out of 5
- Description
- 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!’