Ugly Food: Overlooked and Undercooked

Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks and feet are cheap and delicious, but people prefer fillet or chops. What about rabbits and squirrels? Where do all the giblets go? And what's wrong with ugly vegetables?

This book is about ingredients that are neglected, overlooked, forgotten. They are all tasty, sustainable and cheap, and easy to cook when you know how. Ugly Food aims to change the way people think about them, and the way they think about eating them.

The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head or foot or set of giblets in sight; rows of blemish-free fruit and vegetables in supermarkets tasting of not-very- much; and a steady stream of cookbooks containing photo-shopped, super-saturated photos of beautiful dishes bathed in sunlight.

In contrast, Horsey and Wharton take an unpretentious, practical approach. They reveal the tips and tricks you need to prepare these undervalued foods with ease. And, alongside recipes, they provide social histories of ingredients that are positively brimming over with fascinating facts, fictions, and, of course, flavors.

Recipes include:
Ox-Cheek Salad à la Hongroise
Lao Chicken Feet Salad
Maldivian Curried Octopus
Spiced Squirrel Popcorn
Deep-fried Rabbit Ears
Sheep's Brain on Toast
Char Siu Pigs' Cheeks


Author: Richard Horsey, Tim Wharton
Publisher: Hurst & Co.
Published: 04/17/2017
Pages: 288
Binding Type: Hardcover
Weight: 2.10lbs
Size: 10.10h x 7.20w x 0.80d
ISBN: 9781849046862

About the Author

Richard Horsey grew up in the sleepy English seaside town of Lyme Regis. He has worked for the United Nations fighting forced labor, as a foreign-exchange trader in Hong Kong and as an itinerant dishwasher. He has a doctorate in cognitive science and is an expert on the politics of Myanmar. He lives
in Yangon. Tim Wharton has been a singer-songwriter and recording artist, a butcher's boy, a marquee-erector, an English teacher, and currently works as a linguist at the University of Brighton. He is an accomplished cook, and as well as his academic work, has published on food culture and recipe
writing.



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