I can't say that I will actually try many of the recipes in this book. The recipes are divided by type of food: Meat, Fowl, Fish, Shellfish(including insects), Nonflesh Foods of Animal Origin.

You will find your prejudices challenged, since you will probably discover in here something you like that someone else considers "unmentionable". I, for instance, am not likely to need even one of the many recipes for different animals' testicles (especially one that tells you to "express the organ from its membranes by squeezing it as one would peel a Concord grape"!). However, I admit to a fondness for snails.

In addition to the recipes, Schwabe discusses which cultures avoid certain foods, and the origins of various food aversions, all of which is fascinating.