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 穢2011 Book News, Inc.,
Portland, OR (booknews.com)
