Those of us who turn green at the idea of eating spleen, nibbling neck, or tearing into a testicle, yet think nothing of devouring a perfectly prepared prime rib or burger, would do well to read Jennifer McLagan's culinary tribute to an animal's less-loved parts. With recipes like Headcheese for the Unconvinced, Minted Tripe and Pea Salad, and Sweetbreads with Morels and Fresh Fava Beans (paging Dr. Lecter), you may soon find yourself gobbling brains like a zombie.
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