INNARDS SANCTUM, OFFAL SANCTORUM: The What, How and Where of Eating Offal

In this new era of nose-to-tail eating, many of us need a primer on organ and appendage parts of animals called offal. Understanding demystifies. This book offers historical and cultural background together with definitions, descriptions, buying and preparing tips, select recipes, locations of noted offal emporia, typical offal dishes in dozens of countries for the traveler to discover and/or the adventurous cook to prepare, health related issues from the cardiologist/author, and a bibliography of related tomes.

In a time when we waste nearly half of all the food produced on the planet in the face of massive hunger, we need to embrace a new paradigm reincorporating foods back into our diet that once helped keep the wolf of starvation away from the door. Creative chefs everywhere are elevating humble ingredients to glorious new heights.

Dr. Karpman practiced cardiology for more than three decades. He has visited more than a hundred countries and apprenticed in a fine French restaurant. He has written literally hundreds of combined articles, chapters in anthologies and entire books on food, travel, cooking and restaurant reviews. His style is personal, informative, narrative and often humorous.