Uncovered...the world's first testicle cookbook
Recipes for "Testicle Pizza", "Battered Testicles" and "Bull Testicles With Béchamel Sauce" are among 31 dishes served up in the world's first testicle cookbook.
"The Testicle Cookbook: Cooking With Balls" has been published as a multimedia e-Book on YUDU (www.yudu.com), which allows anyone to publish, share, buy and sell their own digital documents.
It comes complete with video demonstrations of the author cooking dishes, including Testicle Pizza, Testicle Pie and Testicle Goulash.
Ljubomir Erovic, the book's author, is a testicle cook and gourmet from Serbia, where testicles are a traditional delicacy. He is also the founder, organiser and driving force behind The World Testicle Cooking Championship, which has been held annually in Serbia since 2004.
"This book is a small step for testicle cuisine but a giant leap for cookbooks as a genre," says Richard Stephenson, CEO of YUDU.
"Multi-media cookbooks open new possibilities - such as, in this case, being able to watch the author peel and slice testicles." The book includes a how-to video on slicing frozen testicles.
Erovic, 45, has been cooking testicles for over 20 years. Although self-taught, he may by now qualify as not just Serbia's but the world's leading authority on testicle cuisine.
The ingredients for his testicle pizza recipe include cheese, onion, pepper, bacon and bull's testicles.
"It's Italian pizza with Serbian balls", explains Erovic. His recipe for omelet with calf testicles begins: "Remove fine veins from the testicles and put them in boiling water for 2-3 minutes".
But the book also contains more cordon bleu recipes, such as "Calf Testicles In Wine" (white or red but not sweet) and testicles with bourgignon sauce.
His book contains recipes for testicles from over a dozen different animals: from bulls and pigs to rams, stallions and ostriches. Recipes range from "Pig's Testicles With Potatoes" to "Bull Testicles With Bchamel Sauce".
The tastiest testicles, says Erovic, come from bulls, ostriches or stallions. "Sheep testicles are also delicious", he says. "But I don't like boar testicles."
"All testicles can be eaten", says Erovic, "except human, of course."
Some of the recipes, such as the one for "Pig Testicles", come with both serving suggestions and learned footnotes, such as:
1. During and after the meal, home-made dry white wine is recommended with a good song and music.
2. Note: The pig castration season is May or June.
The book has recipes for not just battered testicles but also for breaded and fried ones, plus for testicle stew and testicle pie.
There are two recipes for testicle goulash, including one called "Erovic-Style Goulash With Stallion or Bull Testicles". Only testicle quiche is missing.
Most of the recipes have been devised by Erovic himself but some have been contributed by others. Most are from Serbia but there are also a few from Macedonia.
Says Erovic: "Testicles have been enjoyed for so long by so many peoples in so many places that the only strange thing is that no-one before now has ever compiled a comprehensive testicle cookbook."
Until now.
A few facts about testicles
* Testicles are rich in testosterone. Everyone from the Serbians to the Chinese to Erovic himself consider them to be a powerful aphrodisiac.
* The World Testicle Cooking Championship (www.ballcup.com) has become an international culinary event attended by chefs from countries including Serbia, the Republic of Srpska, Greece, Finland, Norway, Hungary and Australia.
* Countries other than Serbia with a tradition of testicle cuisine include USA, Australia, India, Pakistan and South Africa.
* "Testicles have been a delicacy in Serbia for as long as anyone can remember", says Erovic. "And the same is true across much of the world."
* The ancient Greeks thought that eating sheep's testicles before battle made a man stronger.
* The Romans believed that eating the testicle of a healthy animal would cure health problems with a man's own testicles.
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Thursday 29 July 2010
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